Four Cheese & Spinach Lasagna

Kosher salt and freshly ground black pepper
12 dry lasagna noodles (not no boil)
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1 (10-ounce) box frozen spinach, thawed
1 pound cottage cheese
4 ounces fresh goat cheese, softened
3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination
1 pound shredded mozzarella cheese
1/8 tsp cayenne
1 large egg, beaten
4 cups tomato sauce
3 Tbs chopped basil

1) Preheat the oven to 350F.
2) Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
3) Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
4) Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, cayenne and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg.
5) In another bowl, mix the tomato sauce and basil.
6) Cover the bottom of a 9x13 inch casserole with a thin layer of tomato sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of tomato sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining tomato sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving.

Review: We've been using Dreamfield's pasta only, due to it's low carb factor. However, our local store didn't carry lasagna noodles. So, I bought a case on amazon.com, because they only sell food by the case. I guess I won't have to worry about finding them for awhile, but it does seem odd to look in our pantry and see half a shelf of nothing but lasagna noodles!! Also, I used about half the amount of salt it called for, and still found this to be quite salty. This is most likely due to the tomato sauce. Keep this in mind when making this. Also, fresh goat cheese is the soft log, not feta, which I had to explain to Mike at the grocery store. This is a really yummy lasagna though and I loved it!