Lentil Lasagna

1 pkg. lasagna noodles

Sauce Mixture:
1/4 c. lentils, rinsed and sorted
8-10 oz. frozen spinach, thawed and drained
32 oz. spaghetti sauce
3/4 tsp. oregano
1-2 tsp. red pepper flakes

Cheese Filling:
1/4 c. Parmesan cheese
1 lb. cottage cheese
8 oz. shredded mozzarella cheese
4 eggs
1/8 tsp. pepper
1/4 tsp. oregano

Boil water and a little oil. Cook noodles. Rinse and lay apart (or else they stick).
Boil 2 cups of water and add lentils. Cook about 20 minutes; drain. Combine with sauce ingredients. Simmer 10 minutes. Mix cheeses, eggs, and seasonings together.
Grease bottom of 9x13 pan. Add a little sauce to the bottom. Layer noodles, cheese, and sauce. Repeat 2 more times. Sprinkle with Parmesan cheese and oregano.
Cook, covered, for 45 minutes to 1 hour or until hot and bubbly.