24 oz. lasagne noodles, cook al dente
4 c. chopped onion
1 tbsp. butter
4 lg. stalks broccoli, chopped
1/2 tsp. salt
3 lbs. low fat cottage cheese
1 c. grated Parmesan cheese
2 lbs. mushrooms, coarsely chopped
6 c. tomato sauce
3 lbs. spinach, well washed & chopped
Shredded carrots
1 lb. part-skim Mozzarella, shredded
1/4 c. chopped fresh parsley or 1 tbsp. dried parsley flakes

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

In a medium bowl, combine the cottage cheese, Mozzarella, Parmesan, parsley, eggs, pepper and salt. In a 13 x 9 x 2 inch pan, spread 1 cup of tomato sauce on bottom. Layer the lasagne ingredients as follows: arrange 3 strips of lasagne noodles on the bottom. Spread half of the cheese mixture on noodles, then half of the vegetable mixture and 2 cups of the tomato sauce. Repeat, starting from the noodles. End with a layer of noodles topped with the remaining cup of tomato sauce. Sprinkle the top with additional Parmesan cheese, if desired. Bake at 375 degrees for 25 minutes. Let stand for 10 minutes before serving.