Spinach Lasagne

• 2 to 3 Tbsp. oil
• 1/2 lb. lasagne noodles
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 2 tomatoes, chopped
• 10 medium mushrooms, sliced
• 1/2 tsp. each: oregano, basil and rosemary
• 2 Tbsp. chopped fresh parsley
• 1 lb. spinach, washed, drained and chopped
• 1 c. low-fat cottage cheese
• 1/2 c. grated Parmesan cheese
• 8 to 10 oz. Mozzarella cheese
• 3 eggs

1. Cook noodles until al dente, drain and set aside.
2. Preheat oven to 350u0b0.
3. Heat oil in a big skillet and saute onion, garlic, tomatoes and mushrooms.
4. When onion is translucent, add herbs and spinach, stirring until spinach wilts.
5. Simmer.
6. Reserving 1/2 cup Mozzarella cheese, in a large bowl combine cheeses and eggs.
7. Pour vegetables into cheese mixture and mix thoroughly.
8. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13-inch pan. Top with reserved cheese and more Parmesan cheese.
9. Bake 30 minutes.
10. Let set 5 to 10 minutes before serving.

oil, lasagne noodles, garlic, onion, tomatoes, mushrooms, oregano, parsley, lowfat cottage cheese, parmesan cheese, mozzarella cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439206 (may not work)