Preheat the oven to 375 degrees F. Spray a 13" X 9" casserole dish with cooking spray.

Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.

Add oil to a medium sized sauté pan. Sauté the onion, shallot, mushrooms and garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add this to the cheese mixture. Combine well.

Assemble the lasagna: Pour 1/2 of the jarred sauce into the pan. Layer on 5 noodles. Top with 1/2 of the cheese & spinach mixture. Repeat this: sauce, noodles, cheese. Top with another layer of 5 noodles. Top with the additional 1 cup of sauce. DO NOT place mozzerella cheese on top of sauce yet.

Cover the lasagna in foil & bake for ~40 minutes. (Also - place a cookie sheet or another slip of foil understand the lasagna just incase the lasagna bubbles over - keep that oven nice and clean!) After 40 minutes, put mozzarella cheese to cover the top, and Parmesan if desired! Uncover and cook for another 3-5 minutes so cheese can melt.

Remove lasagna from oven, let cool for 10 minutes before serving. Enjoy!