9 uncooked lasagna noodles
1/4 tsp. pepper
1/8 tsp. garlic powder
4 oz. shredded Mozzarella
9 oz. pkg. frozen broccoli, drained & chopped
3 c. tomato sauce
1/4 c. chopped parsley or 1 tbsp. dried
16 oz. creamed cottage cheese
2 eggs, slightly beaten
9 oz. chopped frozen spinach
1 jar mushrooms
1/2 c. Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package; drain. Rinse with hot water; set aside.

Heat oven to 350 degrees.

In medium bowl combine parsley, pepper, garlic powder, cottage cheese, Mozzarella cheese and eggs; mix well. Set aside.

In medium bowl combine broccoli, spinach and mushrooms. In ungreased 13"x9" baking dish, spread 1/2 cup of tomato sauce. Top with 3 noodles, 1/2 cheese mixture, 1/2 vegetable mixture, 1/3 Parmesan cheese and 1 cup tomato sauce. Repeat layers, starting with noodles. End with remaining noodles, 1/2 cup tomato sauce and remaining Parmesan cheese.

Bake at 350 degrees for 35 to 45 minutes or until hot and bubbly. Let stand 5 to 10 minutes before serving. Serves 8.