Very Veggie Casserole

• 1 (10 ounce) bag spinach
• 4 medium new potatoes, unpeeled and sliced
• 4 ounces mushrooms, sliced
• 1 cup cottage cheese
• 1 small yellow onion, sliced
• 2 12 cups grated monterey jack cheese
• 1 (15 ounce) can tomato sauce
• 14 cup chopped fresh parsley
• 14 cup chopped fresh basil or 1 teaspoon dried basil
• 12 teaspoon salt, to taste
• fresh ground pepper

1. In a saucepan over medium heat, cook spinach in about 1 inch of gently boiling water for about 3 minutes; toss with a fork until wilted; drain well and squeeze dry; chop.
2. in a 13x9 inch baking dish that has been sprayed with non-stick cooking spray, layer potatoes, mushrooms, cottage cheese, onions, 1 cup MJ cheese, and spinach.
3. In a saucepan over medium heat, add tomato sauce, parsley, basil, salt, and pepper; simmer for approximately 2-3 minutes or until flavors blend; adjust seasoning to taste.
4. Pour sauce over vegetables.
5. Bake at 350 for 45 minutes or until potatoes are tender.
6. Sprinkle with remaining cheese and bake uncovered for 10 more minutes.

spinach, new potatoes, mushrooms, cottage cheese, yellow onion, grated monterey, tomato sauce, parsley, fresh basil, salt, fresh ground pepper

Taken from www.food.com/recipe/very-veggie-casserole-108962 (may not work)