Haphazard spinach lasagna

I had six lasagna noodles leftover, a can of diced tomatoes, two almost-gone blocks of cheese, and the sudden urge to make dinner since I know I'll have no time to cook this week. It actually turned out pretty good!

I *very roughly* followed this recipe, because I had remembered hearing somewhere about making lasagna in loaf pans (in a standard pan, it's always too much for one, or even two people for a week, so I usually freeze it). Here's what I ended up doing:

Parboiled the 6 noodles while thawing a package of frozen spinach. Make cheese filling with 8 oz. of cottage cheese (local! yay! or use ricotta), 1 egg (could have used 2), a handful of laboriously shredded parmesan, and some herbs. Since it's fall, I've been adding freshly ground nutmeg to everything, and it goes REALLY WELL with spinach and lasagna.

In a 9x9 glass pan, I added a layer of sauce (mix of canned tomatoes and a 1/2 jar of roasted garlic pasta sauce), noodles (cut the noodles and save the ends), spinach, cheese filling, more sauce, then repeat (only had 3 layers of noodles, even with the ends patched together). Added a thin layer of monterey jack cheese to the top (mozzarella or provolone would work).

Covered, and baked at 350(F) for 30 minutes. Then baked uncovered for 15. Here I wish I would have raised the temp to 375 to boil some of the excess liquid. Broiled for about 3 minutes (until the cheese starts to brown).

Conclusion: frozen spinach is the best thing ever. Except getting it out of the plastic bag while it is hot and trying to burn you and I am using a knife with my left hand and ineffectively holding it with tongs. There weren't too many dishes, and the overall prep time was only about a half hour! Even in my stressed out, haphazard state, I managed not to burn or cut myself or spill anything. I'll count that as a win.