Eat This: Spinach Artichoke Lasagna

Created this recipe by borrowing pieces and parts from several other recipes, and it was a big hit with my extended family.

SPINACH ARTICHOKE LASAGNA

1 lb. ground beef
2 (20-oz.) jars marinara sauce with mushrooms
16-oz. cottage cheese
2 cups shredded Italian cheese (I use a four-cheese blend)
1 egg
1 (10-oz.) pkg. frozen chopped spinach, thawed and drained
1 (14-oz.) can marinated artichoke hearts, drained and chopped
1 tsp. Italian seasoning blend
8-oz. pkg. lasagna noodles
1 cup water

Brown ground beef and stir into marinara sauce.  (Okay, full disclosure:  I make my own meat sauce and freeze it in batches.  My meat sauce has everything in it but the kitchen sink - whatever spaghetti sauce I have on hand, stewed tomatoes, chopped and sauteed vegetables, a little red wine, a little brown sugar, etc.  Can't provide a recipe for it - hence, "brown ground beef and stir into marinara sauce."  Feel free to go a little crazy, like I do, or keep it simple as suggested here.)  In bowl of stand mixer, combine cottage cheese, half of the shredded cheese, egg, spinach, artichoke hearts and seasoning.  Mix until blended.  In large, greased lasagna pan, layer 1/3 of the sauce, 1/2 of noodles and 1/2 of cottage cheese mixture.  Repeat, topping with remaining sauce.  Sprinkle remaining shredded cheese over all, and pour water around edges of pan.  Cover with foil and bake at 350 degrees for 1 hour 15 minutes.  Let stand 15 minutes before serving.  Yield:  8 generous servings.