Lasagna Primavera

• 1/4 c. margarine
• 8 oz. mushrooms, sliced
• 1 lb. carrots, shredded
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can Italian style stewed tomatoes, chopped
• 1 (6 oz.) can tomato paste
• 1 (16 oz.) pkg. Mozzarella cheese, shredded
• 1 (16 oz.) container cream style cottage cheese
• 1 pkg. chopped spinach, thawed and well drained
• 1/2 c. Parmesan cheese, grated
• 8 lasagna noodles, cooked and drained

1. Heat oven to 350u0b0.
2. Cook and stir mushrooms in 1 tablespoon of margarine on medium-high heat until tender; remove from skillet. Cook carrots, onion and garlic in remaining 3 tablespoons of margarine 5 minutes or until carrots are tender.
3. Reduce heat to medium; add tomatoes and tomato paste.
4. Simmer 5 minutes.
5. Remove from heat and stir in mushrooms.
6. Mix together 2 cups of Mozzarella cheese, cottage cheese, spinach and Parmesan cheese.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215302 (may not work)