2 tbsp. oil
1 lb. lasagna noodles
2 cloves minced garlic
1 med. onion, chopped
2 tomatoes, chopped
10 med. mushrooms, sliced
1/2 tsp. each oregano, basil and rosemary
2 tbsp. fresh parsley, chopped
1 lb. spinach washed, drained and chopped
1 c. lowfat cottage cheese
1/2 c. grated Parmesan cheese
8 oz. grated Mozzarella cheese

Cook noodles until al dente, drain and set aside. Preheat oven to 350 degrees. Heat oil in large skillet and saute garlic, onion, tomatoes and mushrooms. When onion is translucent add herbs and spinach, stirring until spinach is wilted. Simmer.

Reserving 1/2 cup Mozzarella, combine remaining cheeses in large bowl. Add vegetable mix to cheese mix and combine thoroughly. In a lightly greased 8 x 13 inch pan, alternately layer noodles and vegetable cheese mix, beginning and ending with noodles. Top with reserved Mozzarella. Bake 30 minutes and let stand 5 to 10 minutes before serving. We like it with a little tomato sauce.