Spasagna Florentine

two 10 oz packages of frozen chopped spinach, cooked and drained
1 T parsley
2 cloves
2 pounds small curd cottage cheese
2 large eggs
1/4 c butter, softned
1/8 t ground nutmeg
1 t salt
1/4 t freshley ground pepper
8 oz spaghetti, cooked and drained
1 pound Montery Jack cheese, shredded
1 cup grated parmesan cheese
1 quart sphagetti sauce

Squeeze all excess moisture from spinach with your hands. Combine spinach with parsley, garlic, cottage cheese, eggs, butter, nutmeg, salt and pepper. Preheat oven to 350 degrees. In a buttered 13x9x2 inch baking pan, layer 1/3 noodles, 1/2 spinach mixture and 1/3 each cheese. Repeat layering. On top, place last 1/3 noodles and cheese. Bake, uncovered, for 30-40 minutes or until hot and bubbly. Let stand for 15 minutes before cutting. Serve with heated sphaghetti sauce on the side.