Heat the butter or oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until all the pink is gone. Drain. I like to use a slotted spoon to remove the cooked beef and put it into a bowl. Add three cups of the spaghetti sauce (saving the last cup of sauce) and all the baby spinach. Stir this all together an put this bowl aside for now.
At this point preheat your oven to 350F.
In a second bowl, beat the two eggs with a fork or whisk. Add the grated Parmesan and cottage cheese and stir everything together well. This is your cheese layer. Don’t put the mozzarella in this bowl; we will save it for a later step.
Spread a thin layer of sauce in a 9x13” rectangle pan. Arrange four uncooked lasagna noodles on top of the sauce so the noodles are close together but not overlapping. Spread half of the cheese mixture so that it covers all the noodles. Spoon out the meat sauce on top of the cheese layer. Use the back of the spoon to spread it out. Take four more lasagna noodles and press them slightly into the sauce layer you just added. Add the rest of the cheese mixture, spread it out over the noodles, another sauce layer, and your final four noodles. Add the final cup of spaghetti sauce to the top layer of noodles, making sure you cover all the noodles with the sauce. This will make sure they cook well since we didn’t boil them first.
Pour the ¼ cup water down the inside edge of the dish. Cover the dish with tin foil or a lid.
Bake at 350F for 45 minutes. Remove the tin foil or lid and sprinkle with all the grated mozzarella. Put back in the oven and bake for another 15 minutes, until the cheese on top is browned and bubbly.
Wait a few minutes before cutting into it if you can. This will be difficult; it’s going to smell delicious.
For the spaghetti sauce, I used a jarred organic version – use whichever one you like best.