Lasagne Provencal

• 1/2 lb. lasagne noodles
• 3 qt. boiling water
• 2 Tbsp. olive oil or butter
• 1 c. diced onions
• 4 cloves garlic, minced
• 1 tsp. basil
• 1 tsp. tarragon
• 2 c. sliced mushrooms
• 1 lb. Ricotta cheese
• 1 lb. small curd cottage cheese
• 4 lightly beaten eggs
• 1 packed c. chopped raw spinach
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. nutmeg
• 1/2 c. finely grated Parmesan cheese
• 1 1/2 c. grated Mozzarella cheese

1. Cook noodles in boiling water until al dente.
2. Drain.
3. Re-fill pot with cold water. Let noodles sit in water.
4. Heat oil or butter in a 10-inch frypan on medium heat.
5. Saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender.
6. In a large bowl, mix Ricotta and cottage cheeses, eggs, sauteed veggies, spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup Mozzarella cheese.

lasagne noodles, boiling water, olive oil, onions, garlic, basil, tarragon, mushrooms, ricotta cheese, cheese, eggs, spinach, salt, black pepper, nutmeg, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386133 (may not work)