1 package lasagna noodles, cooked
3 cups Spinach Filling
3 1/2 cups Cheese Filling
2 (15.5 ounce) jars spaghetti sauce

Spinach Filling:
2 (10 ounce) cartons frozen chopped spinach
2 eggs, beaten
1 (4 ounce) can mushroom pieces, drained
1 tablespoon chopped parsley
1 teaspoon oregano
1/4 teaspoon garlic powder

Cheese Filling:
1 pound dry cottage cheese
1 cup shredded white cheese
1/3 cup grated hard cheese
2 eggs
1/2 teaspoon salt
1/2 teaspoon sugar
1 dash pepper
1 tablespoon chopped parsley

Spinach Filling:
Microwave Oven Directions: Place carton of frozen spinach on a paper towel in microwave oven. Cook on high setting for 3 minutes or until spinach is defrosted but not cooked. Squeeze spinach to drain out excess liquid. Combine with remaining ingredients and use as a filling for Manicotti or Lasagna.

Conventional Directions: Allow frozen spinach to thaw at room temperature for 1 hour. Squeeze out excess liquid and combine with remaining ingredients. Use as a filling for pasta.

Cheese Filling:
Blender Directions: Combine all ingredients in blender goblet and blend on low speed until smooth and creamy. Use as a filling for Manicotti or Lasagna.

Microwave Oven Directions: In a large glass baking dish pour 1/2 cup spaghetti sauce and spread to cover bottom of dish. Cover with some of the spinach filling. Arrange a layer of noodles over the spinach. Spoon on more sauce and cover with a layer of cheese filling. Top with another layer of noodles and more sauce. Continue layering until all ingredients are used, ending with a layer of sauce and a layer of filling. Cook on high setting for 12 to 15 minutes, or until hot and bubbly.

Conventional Directions: Prepare Lasagna as above and bake at 375°F for 30 minutes, or until bubbly.