1 (10 oz.) pkg. frozen chopped spinach
2 c. creamed cottage or ricotta cheese
1/2 c. grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
12 lasagna noodles, cooked and drained
1 1/2 c. shredded Mozzarella
1 (8 oz.) can mushrooms, drained and coarsely chopped
2 med. carrots, coarsely shredded
1 med. onion, chopped (about 1/2 c.)
1 med. green pepper, chopped, about 1 c.

1/3 c. butter
1/3 c. all purpose flour
1 tsp. salt
1/8 tsp. ground nutmeg
3 c. milk

Prepare white sauce: heat butter in one quart saucepan over low heat, until melted. Stir in flour, salt, and nutmeg. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. (If sauce thickens, beat in small amount of milk.)

Rinse frozen spinach under running water (cold) to separate. Drain; pat dry with paper towels. Mix spinach, ricotta cheese, 1/4 cup Parmesan cheese, basil, oregano, and pepper. Arrange 4 noodles in ungreased 13 x 9 x 2 inch baking dish. Top with half of the cheese mixture, 1/2 cup Mozzarella cheese, and 4 noodles.

Layer mushrooms, carrots, onions, and green pepper on noodles. Spread half of the white sauce over top; sprinkle with 1/2 cup of the Mozzarella cheese. Top with remaining noodles, cheese mixture, white sauce, and Mozzarella cheese; sprinkle with remaining 1/4 cup of Parmesan cheese. Cook lasagna uncovered at 350 degrees until hot and bubbly, 35-45 minutes. Let stand 10 minutes before cutting.