CopyCat Cheddar's Casual Cafe Spasagna Florentine
Source: Epicurious

Two 10 oz. packages of frozen chopped spinach, cooked and drained
1 Tablespoon parsley
2 cloves garlic, minced
2 pounds small curd cottage cheese
2 large eggs
1/4 cup butter, softened
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
8 oz. spaghetti, cooked and drained
1 pound Monterey Jack Cheese, shredded
1 cup grated Parmesan cheese
1 quart home-made spaghetti sauce
(your favorite, or recipe follows)

Squeeze all excess moisture from spinach with your hands. Combine spinach with parsley, garlic, cottage cheese, eggs, butter, nutmeg, salt and pepper. Preheat oven to 350 degrees. In a buttered 13 x 9 x 2 inch baking pan, layer 1/3 noodles, 1/2 spinach mixture and 1/3 each cheese. Repeat layering. On top, place last 1/3 noodles and cheese. Bake, uncovered, for 30 to 40 minutes or until hot and bubbly. Let stand for 15 minutes before cutting. Serve with heated spaghetti sauce on the side. Serves: 12

Home-Made Spaghetti Sauce

1 pound ground meat (or hot sausage)
2 to 3 ounces chopped mushrooms
1/4 cup chopped fresh parsley
1 teaspoon garlic salt or 1 clove fresh garlic minced
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
dash basil
6 oz. can tomato paste
8 oz. can tomato sauce
16 oz. can tomatoes

Brown meat and add mushrooms to saute. Add the remaining ingredients and simmer for 1 hour. Serve over hot pasta or with CopyCat Cheddar's Casual Cafe Spasagna Florentine. Serves: 12