Easter Egg Lasagna

1 can condensed cream of celery soup
1 3/4 cups milk
1 (16 oz) carton 1%-fat cottage cheese or reduced fat ricotta cheese
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/4 cup sliced scallions
3 1/2 oz baked ham, cut in small pieces (about 1 cup)
1 box (8 oz) no-boil, oven-ready lasagna noodles (12 noodles)
9 hard-boiled eggs, shelled and sliced

Heat oven to 350F. Lightly grease a 13x9-inch baking dish.

Mix soup and milk in a 4 cup glass measure until well blended.

In a medium bowl, mix cheese, spinach, 3/4 cup of the soup mixture, 1/4 cup Parmesan cheese, scallions and ham. Spread 1/4 cup of the remaining soup mixture in baking dish.

Place 3 uncooked noodles crosswise in dish, not touching and about 1/2 inch from the sides of dish.

Spread 1/3 of the cheese mixture on noodles. Top with 3 sliced eggs. Repeat twice.

Top with remaining 3 noodles, then pour on rest of the soup mixture and sprinkle with the remaining cheese. Cover tightly.

Bake 45 minutes, then uncover and bake another 10-15 minutes until top is golden brown. Remove from oven, cover loosely and let stand 10 minutes before cutting.

Makes 6 servings