Brown the ground beef with the minced onion and garlic powder in a large skillet with tight fitting lid. Drain and return to the skillet.
Add the fresh spinach over top of the browned ground beef and let cook over medium heat for a few minutes, stirring a few times while the spinach ‘melts.’
Once the spinach is all melted in, stir in the diced tomatoes (undrained) and tomato sauce with the Italian seasoning and some salt and pepper.
Bring to bubbling and then stir in the chicken broth and bring to bubbling again.
Once the broth-sauce is bubbling, add the broken lasagna noodles and float them deep into the sauce, as well as on the surface. Be sure that as much of the lasagna noodle is covered by the sauce so that it cooks evenly.
A tight fitting lid will help the steam ‘baste’ the noodles on the top too. Let cook over medium heat for 8-10 minutes, or until noodles are cooked al dente.
Remove from the heat and add the dollops of cottage cheese (or ricotta if you prefer) and sprinkle the Parmesan cheese and parsley over the top.
Serve Spinach Lasagna Skillet as a one dish dinner or with a side of salad, or garlic bread, or other favorite veggies.