Lasagna Primavera

• 1/4 c. margarine
• 1/2 lb. mushrooms, sliced
• 1 lb. carrots, shredded
• 1 c. onion, chopped
• 2 tsp. minced garlic
• 1 (14 1/2 oz.) can Italian style stewed tomatoes, chopped
• 1 (6 oz.) can tomato paste
• 4 c. shredded Mozzarella cheese
• 2 1/2 c. Mozzarella cheese
• 1 (10 oz.) frozen chopped spinach
• 1/2 c. Parmesan cheese
• 8 lasagna noodles, cooked and drained

1. Saute mushrooms in 1 tablespoon margarine until tender. Remove from skillet.
2. Saute carrots, onion and garlic in 3 tablespoons margarine until carrots are tender.
3. Add tomatoes and tomato paste.
4. Simmer 5 minutes.
5. Mix together 2 cups Mozzarella cheese with cottage cheese, spinach (thawed and drained well) and Parmesan cheese.

margarine, mushrooms, carrots, onion, garlic, italian style stewed tomatoes, tomato paste, mozzarella cheese, mozzarella cheese, spinach, parmesan cheese, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483354 (may not work)