Vegetarian Lasagna(Diabetic)

• 1 lb. fresh spinach
• 10 lasagna noodles
• 2 c. fresh mushrooms, sliced
• 1 c. carrots, grated
• 1/2 c. onions, chopped
• 1 Tbsp. safflower oil
• 1 (15 oz.) can whole tomatoes without skins, pureed
• 1/2 tsp. basil
• 1/2 tsp. rosemary
• 1/4 tsp. sage
• 1/4 tsp. oregano
• 2 c. low-fat cottage cheese
• 16 oz. Monterey Jack cheese, sliced
• 2 Tbsp. grated Parmesan cheese

1. Rinse the spinach well.
2. Cook the spinach in a covered saucepan without water except for the drops that cling to the leaves.
3. Reduce the heat when the steam forms and cook 3 to 4 minutes more.
4. Cook the lasagna noodles in boiling unsalted water and drain.
5. Cook the mushrooms, carrots and onions in a saucepan in hot oil until tender, but not brown.
6. Stir in the tomato and spices.
7. Simmer for at least 20 minutes.
8. In a sprayed baking dish, layer as follows, noodles, cottage cheese, spinach, cheese and sauce mixture.
9. Repeat the layers, reserving several cheese slices for the top.
10. Then sprinkle the top with grated Parmesan. Bake at 375u0b0 for 30 minutes.
11. Let the lasagna cool for 10 minutes before serving.

fresh spinach, lasagna noodles, fresh mushrooms, carrots, onions, safflower oil, tomatoes, basil, rosemary, sage, oregano, lowfat cottage cheese, cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075132 (may not work)