4 oz. lasagna noodles, cooked
10 oz. pkg. frozen spinach
8 oz. carton low fat cottage cheese
1 c. mozzarella cheese, shredded
3 cloves garlic, chopped
1 tsp. oregano
3/4 tsp. basil
1 egg, lightly mixed
1 zucchini, thinly sliced
1 carrot, shredded
5 fresh mushrooms, sliced
1 onion, chopped
1 tomato, sliced
8 oz. can tomato puree or 1 c. spaghetti sauce
1/2 c. grated Parmesan cheese

Need an 11 x 7 inch glass casserole dish. Put spinach in a 2 quart casserole. Microwave on high (100 percent power) until defrosted; 4 to 5 minutes. Drain. Stir cottage cheese, mozzarella, garlic, oregano, basil and egg into spinach. Spread over noodles. Layer with noodles, zucchini, carrot, mushrooms, onion and tomato. Drizzle with tomato puree and Parmesan cheese. Cover with plastic wrap, vented. Microwave on medium (50 percent power) until vegetables are tender, 15 to 17 minutes. let stand covered, 5 to 10 minutes, to finish cooking.