Cass's Fantastically Yumm-O Mushroom Spinach Lasagna

• 8 ounces fresh mushrooms, washed, stems removed, sliced (or 2-4oz cans mushrooms)
• 12 medium onion, diced
• 2 teaspoons garlic powder
• 2 tablespoons olive oil
• 1 12 cups 1% fat cottage cheese
• 13 cup grated parmesan cheese
• 1 (10 ounce) package frozen spinach, thawed, drained, squeezed dry and chopped
• 1 teaspoon oregano
• 1 teaspoon basil
• 12 teaspoon black pepper
• 9 whole wheat lasagna noodles, cooked al dente
• 1 12 cups marinara sauce, of your choice
• 1 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350.
2. In a large skillet heat olive oil over medium heat.
3. Saute onions, mushrooms, and garlic powder until tender and wilted.
4. About 3-5 minutes.
5. Drain extra liquid if necessary.
6. In mixing bowl, mix together cottage cheese, parmesan cheese, spinach, oregano, basil and pepper until well combined and spinach is evenly distributed.
7. Coat a 9" square baking dish with cooking spray.
8. Put a small amount of marinara sauce in the bottom of your baking dish (2-3 tablespoons).
9. Cover with 3 lasagna noodles trimmed to size.
10. Next, layer 1/2 of the mushroom/onion mixture.
11. Then layer 1/2 the cottage cheese mixture (there is a lot, this will be a thick layer).
12. Then 1/3 of the remaining marinara and 1/4 c of the mozzarella.
13. Repeat once more.
14. Cover final layer with 3 remaining noodles, then the rest of the marinara and the rest of the mozzerella.
15. Bake at 350 for 35 minutes.
16. Turn oven up to 450 and cook for 5-10 more minutes until cheese is brown and bubbly.
17. Let sit 10 minutes before cutting.

fresh mushrooms, onion, garlic, olive oil, cottage cheese, parmesan cheese, frozen spinach, oregano, basil, black pepper, whole wheat lasagna noodles, marinara sauce, mozzarella cheese

Taken from www.food.com/recipe/casss-fantastically-yumm-o-mushroom-spinach-lasagna-285877 (may not work)