Vegetarian Baked Lasagna

I'm not a vegetarian but I sometimes want a lighter
version of a lasagna for a nice change of pace.
This is a good recipe I came up with without any meat.

Ingredients:
16 ounces uncooked lasagna noodles
2 (26 ounce) cans spaghetti sauce
1 pound cottage cheese
8 ounces shredded mozzarella cheese
8 ounces shredded Cheddar cheese
1 cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes
or until al dente; drain.
In a blender or with an electric mixer,
blend tomato sauce and cottage
or ricotta cheese together until smooth.
Spoon a little of the sauce mixture
in the bottom of a 9x13 baking dish.
Place a layer of cooked noodles over the sauce,
and sprinkle a portion of the mozzarella,
the cheddar and the parmesan over the noodles.
Repeat layering of sauce, noodles and cheese;
finish with a cheese layer.
Bake in preheated oven 30 to 45 minutes,
until cheese is bubbly and golden.