1 1/2 c. chopped onion
2 lg. cloves garlic, finely minced
6 oz. mushrooms, coarsely chopped
3 tbsp. sherry or water
4 c. chopped broccoli or zucchini
2 c. chopped spinach
1 tsp. dried basil
1/2 tsp. salt
16 oz. cottage cheese or ricotta cheese
4 oz. Mozzarella, shredded
3 tbsp. Parmesan cheese
1/4 c. chopped fresh parsley or 1 tbsp. dried
2 eggs
1/4 tsp. pepper
3 c. tomato sauce
8 oz. lasagne noodles, cooked

In a large skillet, saute the onion, garlic, and mushrooms in sherry or water and butter until the vegetables are soft. Add the chopped broccoli or zucchini, spinach, and seasonings. Stir to combine the ingredients, reduce the heat, cover the skillet, and simmer the mixture for about 5 minutes or until the vegetables are tender-crisp.

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

In a baking pan, approximately 9x13x2 inches (much larger is needed), spread 1/2 cup of tomato sauce on bottom of pan. Layer the lasagne ingredients as follows: Arrange 1/3 of lasagne noodles on bottom. Spread half of the cheese mixture on noodles, the half of the vegetable mixture, and 1 cup of tomato sauce. Repeat, starting from the noodles. End with a layer of noodles topped with remaining 1/2 cup of tomato sauce. Sprinkle the top of the lasagne with additional Parmesan, if desired.

Bake the lasagne at 375 degrees for 25 minutes. Let it stand for about 10 minutes before serving it. 12 servings. 185 calories with low-fat cottage cheese. 205 calories with part-skim ricotta cheese. This freezes very well. Serves 12.