Spinach Lasagne

I'm still debating on whether this needs more cheese, but my husband really liked it.

6 Barilla No-Boil Lasagne noodles (these fit perfectly in an 8 x 8 or 9 x 9 dish)
1/2 lb sweet or mild Italian sausage, casings removed
1 can (14 1/2 oz) stewed tomatoes with basil, garlic, and oregano
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup small curd cottage cheese
1 (8 oz) package shredded mozzarella cheese (2 cups)
3 Tbsp Parmesan cheese

Preheat oven to 350 degrees. Grease 8 x 8 or 9 x 9 dish. Crumble and brown sausage in skillet; drain. Meanwhile, pour stewed tomatoes into a blender or small food processor and blend until fairly smooth and there are no large chunks; set aside. In a small bowl, mix cottage cheese with spinach. Assemble lasagne layers as follows: 1) cover bottom of dish with two lasagne noodles, 2) pour 1/3 of the stewed tomato puree evenly over noodles, 3) sprinkle 1/3 of the sausage, 4) spread 1/3 of the spinach mixture, 5) sprinkle 1/3 of the mozzarella cheese, 6) sprinkle 1 Tbsp of Parmesan cheese. Repeat two more times for three layers total of each. Cover and bake 40 minutes. Remove cover and bake another 5 minutes. Let stand 10-15 minutes before cutting.