My recipe

is somewhat similar to Cathy's.  I use a 10 ox package of frozen chopped spinach instead of the parsley. Thaw and squeeze the water out, before mixing it with a 500ml carton of cottage cheese, and egg and Parmesan cheese, for the filling. I will use homemade sauce if I have it, but just as often use a 28 oz jar of bought sauce.  I just layer twice, and don't put any mozzarella in the layers.  So that is sauce, noodles, filling, noodles and sauce.  The mozzarella is only added for the last few minutes of baking.  I make and freeze mine in small aluminum loaf pans--just two generous servings in each. If you give it a few minutes to sit after taking it out  of the oven, this makes a nice firm lasagne.