1/2 lb. lasagna noodles, cooked
2 tbsp. olive oil or butter
1 c. diced onion
4 cloves garlic, minced
1 tsp. basil
1 tsp. tarragon
2 c. sliced mushrooms
1 lb. ricotta cheese
1 lb. cottage cheese
4 eggs, slightly beaten
1 packed c. raw spinach
1/4 tsp. salt
1/4 tsp. fresh green pepper
1/4 tsp. nutmeg
1/2 c. finely grated Parmesan cheese
1 1/2 c. grated Mozzarella

Heat oil, saute onions, garlic, basil, tarragon. When onions begin to brown, add mushrooms until tender. In large bowl mix ricotta, cottage cheese, eggs, sauteed veggies, raw spinach, salt, pepper, nutmeg, Parmesan and 1/2 cup Mozzarella.

Preheat oven to 375 degrees.

BECHEMEL SAUCE: In 2 quart pan melt 1/4 cup butter, add 1/4 cup white flour, cook over low heat. Slowly add 1 3/4 cup milk, stirring constantly. Add 1/2 cup Parmesan cheese, 1/8 teaspoon salt, black pepper to taste. Cook until thickened. Put some sauce on bottom of 9"x12" pan. Add layer of noodles and some cheese mixture. Repeat and top with remaining sauce and 1 cup Mozzarella. Bake, covered 30 minutes.