1 1/2 cups lowfat ricotta cheese
1 26--ounce jar prepared tomato sauce
1 10-ounce package chopped frozen spinach, thawed and squeezed dry
1/2 pound no-boil lasagne noodles
2/3 cup freshly grated Parmesan (about 2-1/2 ounces)
3 tablespoons fresh or dry breadcrumbs (optional)
2 tablespoons olive oil

Oil or butter a 2-quart rectangular baking dish. Preheat the oven to 350ºF. In a medium-size bowl, stir together the ricotta cheese, 1/2 cup of the tomato sauce, and the spinach. Add salt to taste.
Assemble the lasagne. Have all of your ingredients within reach. Spoon about 1/2 cup of sauce into the baking dish and spread over the bottom of the dish. Make a layer of lasagne noodles over the sauce. Break noodles if necessary to make a layer that covers the surface of the dish. Dot the noodles with spoonfuls of the cottage cheese/spinach mixture and gently spread over the noodles. Top with a layer of sauce, then a thin layer of Parmesan (about 1-1/2 tablespoons). Repeat the layers -- pasta, cottage cheese and spinach, sauce, Parmesan -- 2 or 3 more times, depending on the shape of your pan. You may have to break some of the noodles to make full layers. Make sure you end up with a layer of tomato sauce topped with Parmesan. Sprinkle on the breadcrumbs. Drizzle on the oil.
Brush or spray the dull side of a piece of foil cut to cover the pan, with olive oil, or rub with butter. Cover the lasagne, oiled side down, and bake 35 minutes. Uncover and bake another 5 to 10 minutes, until the top is beginning to brown. Serve hot.