Soubrette 8 ounces lasagna noodles 1/4 cup chopped onions 2 tablespoons butter 1 (10 ounce) package frozen chopped spinach 1 pound Monterey jack cheese, grated 3 cups small curd cottage cheese 2 eggs, beaten Butter, as needed 1/3 cup grated Cheddar cheese Paprika Preheat oven to 350 degrees F. Cook noodles according to directions on package and set aside. Sauté onions in butter until transparent. Set aside. Cook spinach until thawed, then drain and squeeze dry. Add onions and set aside. Combine Monterey Jack cheese, cottage cheese and eggs. Divide cheese mixture into 2 equal parts and place in 2 bowls. Add spinach mixture to one bowl, blending well. Arrange a layer of noodles in a well-buttered shallow baking dish. Cover with the cheese-spinach mixture and dot with butter. Place another layer of noodles on top and cover with the plain cheese mixture. Sprinkle with Cheddar cheese and sprinkle with a little paprika. Bake for 30 minutes or until bubbly and cooked through.