Preheat oven to 350 degrees F. 

Chop onion and saute over low-medium heat. I let mine cook for quite a while on the (3) setting on my stove, to caramelize them more than just saute.

When that is done cooking, then add the garlic and ground beef. When the ground beef is thoroughly cooked, remove all ingredients from pan and transfer to a bowl. Add spaghetti and salsa to the bowl, and allow to cool.

While the pan is still hot, saute the spinach until it is all wilted and the water has cooked off. Lightly salt it and transfer it to a bowl for later.

Meanwhile, make dough. In a medium bowl, combine all ingredients. I used 3/4 cup of water when i made this, and it was too much. So I suggest using 1/2 cup, and then adding 1 tablespoon more at a time if it seems to dry. You want it to me a firm dough, but not crumbly. 

Divide the dough in half. Press out the first ball of dough into a GREASED 9x9 pan. To help achieve a uniform size for the second layer of dough, I put a layer of saran wrap on top of the first pressed out layer, use a rolling pin to form the second layer, and then lift our the second layer to be used later. 

Finally, time to build the Mexican Lasagna. With the first layer of dough in the bottom of your 9 x 9 pan, top it with half of your meat sauce, then one cup of cottage cheese, then half the spinach. Next, place the second layer of dough, and repeat with beef sauce, then cottage cheese, then spinach. 

Finally, top whole Mexican Lasagna with mozzarella cheese. Try to make sure the lasagna is completely covered in shredded cheese, even to the corners. 

Bake the Mexican Lasagna at 350 degrees for 40-45 minutes