1 1/2 c. onion, chopped (1 1/2 lg.)
2 lg. cloves garlic, finely minced (2 tsp.)
6 oz. mushrooms, coarsely chopped
3 tbsp. sherry
1 tbsp. butter
2 lg. stalks broccoli (stems & flowerets), chopped (about 4 c.)
1/2 lb. spinach, washed well & chopped (about 2 c., packed)
1/2 tsp. Herbs de Provence
16 oz. low-fat cottage cheese (2 c.)
4 oz. part-skim Mozzarella cheese, shredded (about 1 c.)
3 tbsp. Parmesan cheese, grated
1/4 c. fresh parsley, chopped (or 1 tbsp. dried parsley flakes)
2 eggs
1/4 tsp. freshly ground black pepper
1/4 tsp. salt (if desired)
3 c. tomato sauce (homemade or canned)
8 oz. lasagne noodles, cooked al dente & spread on foil

In a large skillet, saute the onion, garlic and mushrooms in sherry and butter until the vegetables are soft.

Add the chopped broccoli, spinach and herb mix. Stir to combine the ingredients, reduce the heat, cover the skillet and simmer the mixture for about 5 minutes or until the broccoli is tender.

In a medium bowl, combine the cottage cheese, Mozzarella cheese, Parmesan cheese, parsley, eggs, pepper and salt.

In a baking pan, approximately 13 x 9 x 2-inches, spread 1/2 cup of tomato sauce on bottom. Layer the lasagne ingredients as follows: Arrange 3 strips of lasagne noodles on the bottom. Spread half of the cheese mixture on noodles, then half of the vegetable mixture and 1 cup of the tomato sauce. Repeat, staring from the noodles. End with a layer of noodles, topped with the remaining 1/2 cup of tomato sauce. Sprinkle the top of the lasagne with additional Parmesan cheese, if desired.

Bake the lasagne at 375 degrees for 25 minutes. Let it stand for about 10 minutes before serving it.