1 1/2 c. chopped onion
2 lg. cloves garlic, minced finely
8 oz. mushrooms, chopped
3 tbsp. sherry
1 tbsp. butter
2 lg. stalks broccoli (stems & flowerets), chopped
1/2 lb. spinach, washed well & chopped
2 c. low fat cottage cheese
4 oz. part skim mozzarella, shredded
3 tbsp. Parmesan cheese
1 tbsp. dried parsley flakes
2 eggs
3 c. tomato sauce
8 oz. lasagna noodles, cooked al dente
Seasoning Mix:
1/2 tsp. cayenne pepper
1 tbsp. garlic powder
1 tsp. basil
1 tsp. thyme
1 tsp. parsley
1 tsp. onion powder
1 tsp. black pepper
1 tsp. sage

Cook lasagne noodles al dente and spread on wax paper. In a large skillet, saute onion, garlic and mushrooms in sherry and butter until soft. Add chopped broccoli, spinach and seasoning. Cover skillet and simmer for 5 minutes. Combine cottage cheese, mozzarella, Parmesan cheese, parsley, eggs, pepper and salt in a medium bowl.

In 13 x 9 inch pan. Spread 1/2 cup tomato sauce on bottom. Arrange 3 strips of lasagne noodles on bottom. Spread half of cheese mixture, then half of the vegetable mixture, and 1 cup tomato sauce. Repeat, starting with the noodles and end with a layer of noodles. Top with remaining tomato sauce and sprinkle with Parmesan. Bake at 375 degrees for 25 minutes.