Skillet Lasagna alla Vodka

I had some leftover frozen vodka sauce that I was tired of seeing in the freezer so I pulled it out to use in this recipe.  This recipes gives instructions for making the sauce, assuming you don't already have some.  The skillet that I used was a 10 inch stainless steel skillet (the cast iron must have been dirty...) and the recipe calls for a 12 inch, so I just made mine a little smaller and used less ingredients - probably cut everything nearly in half because (it's a shallow skillet too).  I left the ingredients in the amounts that the original called for since I didn't actually measure things. We really liked this - it would have had a little more flavor if it would have had a bit of ground sausage or beef added in, but it was good for what it was. 

Skillet Lasagna alla Vodka

12 oz no-boil lasagna noodles
16 oz. cottage cheese
10 oz frozen chopped spinach, thawed and squeezed
1 t. dried basil
dash of salt
¼ t. black pepper
25 oz. marinara sauce
½ c. vodka
½ c. heavy cream
2 c. mozzarella
Soak noodles in a bowl of hot water for 15 minutes. Mix together cottage cheese, spinach, dried basil, salt, and black pepper. In a saucepan simmer marinara sauce and vodka for 5 minutes. Stir in heavy cream. Spread 3/4 cup of the sauce over the bottom of a 12-inch nonstick skillet. Drain noodles and cut into 2-inch pieces. Arrange a third of the noodles over the sauce. Spoon half of the remaining sauce over the noodles. Top with another third of the noodles and spread the cottage cheese mixture over the top. Sprinkle with 1 cup mozzarella. Top with remaining noodles; spread with remaining sauce. Cover and bring to a simmer; reduce heat to medium and simmer 10 minutes. Sprinkle 1 cup mozzarella over top; cover and simmer 2 minutes. Let stand 10 minutes. Serves 8.