Vegetable Lasagne

• 8 oz. wide noodles, cooked and drained
• 2 Tbsp. salad oil
• 1 can mushrooms
• 1 onion, sliced
• 1 (6 oz.) can tomato paste
• 1 can French-cut green beans
• 1/2 tsp. garlic powder
• 1 (16 oz.) can tomato sauce
• 2 tsp. each: sugar, salt and oregano
• 2 eggs
• 1 (16 oz.) carton cottage cheese
• 1 tsp. sage and salt
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 3 c. grated Cheddar cheese

1. Saute onion in oil; stir constantly for 3 minutes.
2. Stir in tomato sauce, tomato paste, sugar, salt, garlic, oregano and beans.
3. Beat eggs.
4. Stir in remaining ingredients, reserving 2 cups cheese for topping.
5. In a 9 x 13 x 2-inch pan, layer noodles, tomato mixture and spinach-cheese mixture.
6. Use 1/3 tomato sauce for first layer, 1/2 noodles and 1/2 spinach mixture.
7. Repeat layers.
8. Top layer should be tomato sauce.
9. Sprinkle with Cheddar cheese.
10. Bake at 400u0b0 for 30 to 35 minutes.
11. May be frozen to use later.

wide noodles, salad oil, mushrooms, onion, tomato paste, green beans, garlic powder, tomato sauce, sugar, eggs, cottage cheese, sage, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920573 (may not work)