1 c. chopped onion
2 lg. garlic cloves, finely minced (2 tsp.)
1 c. mushrooms, chopped
3 tbsp. sherry
1 c. green pepper, sliced sm.
4 c. or 2 lg. stalks broccoli (1 bag frozen)
2 c. packed or 1/2 lb. spinach, chopped (1 frozen pkg.)
1/4 tsp. thyme
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. salt
16 oz. low-fat cottage cheese
4 oz. Mozzarella cheese, shredded
3 tbsp. grated Parmesan
1 tbsp. dried parsley
1 egg
2 egg whites
1/4 tsp. pepper
2 c. tomato sauce
8 oz. lasagna noodles

Saute onion, garlic, and mushrooms in sherry and butter until light. Add chopped broccoli, green pepper, spinach, and seasoning. Stir and heat and over to simmer for 5 minutes until broccoli crisp.

Combine cottage cheese, Mozzarella, 2 tablespoons of Parmesan, parsley, egg, egg whites, and pepper.

Cook lasagna noodles until tender. Spray a 9 x 13 pan with Pam. Arrange 3 noodles on bottom. Spread half cheese mix on noodles, then half the vegetables and 3/4 cup tomato. Repeat from noodles. End with noodles topped with 1/2 cup sauce, sprinkled with Parmesan. Bake for 30 minutes at 375 degrees. Stand for 10 minutes.

Can make ahead and freeze, unbaked.