White Sauce (below)
1 pkg. (10 oz.) frozen chopped spinach
2 c. cream of cottage cheese
1/2 c. grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
12 lasagne noodles, cooked & drained
1 1/2 c. shredded mozzarella cheese
1 can (8 oz.) mushroom stems & pieces, drained & coarsely chopped
2 med. carrots, coarsely shredded
1 med. onion, chopped (about 1/2 c.)
1 med. green pepper, chopped (about 1 c.)

Prepare white sauce. Rinse frozen spinach under running cold water to separate. Drain; pat dry with paper towels. Mix spinach, cottage cheese, 1/4 cup of the Parmesan cheese, the 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 of the mozzarella cheese and 4 noodles.

Layer mushrooms, carrots, onion and green pepper on noodles. Spread half of the white sauce on top; sprinkle with half of the mozzarella. Top with remaining noodles, cheese mixture, white sauce and mozzarella cheese; sprinkle with remaining 1/4 cup Parmesan cheese.

To serve immediately, bake at 350 degrees for about 35 minutes, or may store, covered in refrigerator up to 24 hours then bake at 350 degrees about 45 minutes. Let stand 10 minutes before cutting. Serves 8.

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

Heat butter in 1 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. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. (If sauce thickens, beat in small amount milk.)