Spinach Lasagna

• 3 tablespoons vegetable oil
• 1/2 pound lasagna noodles
• 2 each garlic cloves minced
• 1 medium onions chopped
• 2 each tomatoes chopped
• 10 medium mushrooms sliced
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon rosemary leaves
• 2 tablespoons parsley leaves fresh, chopped
• 1 pound spinach washed
• 1 cup cottage cheese
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 8 ounces mozzarella cheese grated

1. Cook noodles until al dente.
2. Drain and set aside.
3. Preheat oven to 350F (180C).
4. Heat oil in a large skillet and saute onion, garlic, tomatoes and mushrooms.
5. When onion is translucent, add herbs.
6. Chop the spinach and add to the skillet and stir until it is wilted.
7. Simmer.
8. Reserving 1/2 cup mozzarella, in a large bowl combine the cheeses.
9. Pour vegetables into the cheese mixture and mix thoroughly.
10. Layer noodles alternately with the vegetable-cheese in an 8x13 inch baking pan.
11. Top with reserved mozzarella and bake for 30 minutes.
12. Let sit for 5 to 10 minutes before serving.

vegetable oil, lasagna noodles, garlic, onions, tomatoes, mushrooms, oregano, basil, rosemary, parsley, washed, cottage cheese, parmesan, mozzarella cheese

Taken from recipeland.com/recipe/v/spinach-lasagna-39091 (may not work)