Our Favorite Lasagna

This is the recipe I've put together that we all seem to like the most. It makes a ton (I like this because of the leftovers!)

1 pkg. Whole wheat lasagna noodles (better for you, and you really can't tell the difference)
1 16 oz cottage cheese, low fat
1 16 oz ricotta cheese, from skim
1 pkg. sliced provolone cheese
1 pkg. sliced or shredded mozzarella cheese
1 pkg. Parmesan cheese, shredded
2 eggs.
1-2 tbsp. dried Parsley
one small pkg. frozen cut spinach, thawed and drained (I like to squeeze the juice out with paper towels)
1 tsp garlic powder
2 bottle's of your favorite canned tomato sauce (I like either Prego's meat flavored sauce, or classico's Italian sausage sauce)

Directions:
1.Cook noodles according to package directions, do not overcook. let cool.
2. Preheat oven to 350.
2. mix together cottage and ricotta cheeses. Add in eggs, parsley, spinach, and garlic powder. Mix. Then add about 1/4 cup. Parmesan and mix.
3. put a little sauce on the bottom of a deep 9X13 or 11X13. Layer noodles than cottage cheese mixture than provolone and mozzarella then another layer of sauce. repeat 2 or 3 times depending on size of pan. top with more Parmesan cheese.
4. Cook 30-45 minutes. let stand for about 10 mins, and enjoy.