Heat some oil in a pan, chop the onion and fry it until golden. Add rinsed and finely chopped spinach, salt, black pepper and nutmeg. Mix everything and turn off the heat.
Heat the oven to 180C and boil water for pasta (if using fresh pasta, skip the next step).
Cook Lasagna noodles in boiling water for 4-5 min, drain and rinse in cold water. Make sure the noodles don't stick to each other.
While pasta cooks, mix together cottage cheese and cooking cream. Season with salt and pepper and add a handful of grated cheese.
Oil 30X20cm baking dish. Arrange noodles on the button of the dish and cover with half of the cottage and cream mixture. Cover with noddles. Spread half of the spinach and the grated cheese on top and cover with noodles again. Pour the remaining cottage cheese mixture and cover with noodles again. Top with spinach and grated cheese. Drizzle with olive oil and bake the lasagna in the preheated oven for 20 min or until the top layer is crisp.
If you prefer your lasagna with more layers, you can make it in an English cake baking dish, using less ingredients for each layer.