Instructions

1. In a food processor, 24 oz nonfat cottage with 15 saltines.  Add two eggs and 3/4 teaspoon salt, half teaspoon pepper, 1-1/2 T dried parsley are thrown in without any hint of an apology. Not for their dryness, nor for their crumbly texture, should this spice of life really be spat upon through instinct?  Not so, or the half cup of mozz you've shredded plus an extra 2 T looking about aggravated and so you toss more in there.  Without a regret in the world, ever.

2.  Marinara should probably get cooking about now, let's see what tomato products I've laying low in my pantry, I'll need 28 ounces leaning more towards the crushed, not completely ruling out "petite diced", could work.  Not that I'd recommend sautéing a minced clove of garlic, a teaspoon each parsley and oregano, two teaspoons dried basil to just anyone.  Only you qualify that two teaspoons olive oil, heating it up plenty over medium, 30 seconds until you give up and add the tomatoes, a teaspoon balsamic.

3.  Oh don't get into particulars when you've simmered it for ten minutes, then fully committed, you peel the dang squash, dice up 1-1/2 cups, and microwave it covered with a T of water for 5-7 minutes.  Plenty of anticipation there, even when you're average.  Now get that 1-1/2 cups onion minced, and sautéed over medium with oil or spray, shouldn't matter...add water if necessary, wait, up to a quarter cup's necessary?

4.  Should oil and water create havoc, don't deny your role in it, you listened.  Instead of going with your gut and getting 23 lasagna noodles boiled and ready, at least a half cup of Parmesan grated, and let the layering begin.

5.  Spray 2 qt glass pan with nonstick, 1/2 cup sauce, lay 3-4 noodles, spread 1 cup "ricotta", add squash, then 3/4 cup sauce, 3-4 noodles, 1 cup "ricotta", drained spinach, 3/4 cup sauce, 3-4 noodles, sauce, Parmesan (add mozzerella to your liking, if you're into browned and bubbly).

I am.  And to cover with foil and bake at 375 will be sure to heat this house up for the first 30 minutes.  After which I'll uncover for another 30, seeking brownness at every turn, it's my nature, can't help it.  Now if you think cooling for ten is the answer, then you haven't sufficiently burned your mouth and ruined your upcoming days like the pros have.  Just daring ya.