Meatless Spinach Mushroom Lasagna

• 9 lasagna noodles, cooked
• 1 (16 ounce) container low fat cottage cheese
• 10 ounces chopped spinach, frozen (thawed and drained)
• 4 ounces fresh sliced mushrooms
• 34-1 cup parmesan cheese
• 2 eggs, beaten
• 1 (28 ounce) jar spaghetti sauce (or make your own)
• 8 ounces shredded mozzarella cheese

1. Mix cottage cheese, drained spinach, eggs, 1/4 cup parmesan, and 2 cups of the mozzarella.
2. Layer 1 cup of the spaghetti sauce, 3 lasagna noodles, and 1/2 of the cottage cheese mixture in a 13x9 pan.
3. Add mushrooms and repeat layers.
4. Top with remaining 3 lasagna noodles, remaining sauce, and remaining mozzarella and parmesan.
5. Bake uncovered for 45 minutes at 350 degrees; cover with foil if it begins to brown too quickly.
6. Allow to sit 10 minutes before serving.

lasagna noodles, cottage cheese, spinach, mushrooms, parmesan cheese, eggs, mozzarella cheese

Taken from www.food.com/recipe/meatless-spinach-mushroom-lasagna-74992 (may not work)