1 1/2 c. onions, chopped
2 tsp. garlic, finely minced
6 oz. mushrooms, coarsely chopped
3 tbsp. sherry
1 tbsp. butter
2 lg. stalks broccoli, stems and flowerets, chopped (4 c.)
2 eggs
1/4 tsp. pepper
8 oz. lasagna noodles, cooked al dente
1/2 lb. spinach, chopped, about 2 c. packed
1/4 tsp. salt
2 c. low-fat cottage cheese
1 c. part-skim Mozzarella, shredded
3 tbsp. grated Parmesan
1/4 c. fresh parsley or 1 tbsp. flakes
3 c. tomato sauce

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

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

In a 13x9x2 inch baking pan, spread 1/2 cup tomato sauce on bottom. Layer noodles on bottom, half of cheese mixture, then half of vegetable mixture and 1 cup tomato sauce.

Repeat this process starting with the noodles and ending with a layer of noodles topped with the remaining 1/2 cup tomato sauce. Sprinkle the top of the lasagna with additional Parmesan, if desired. Bake at 375 degrees for 25 minutes and let stand for about 10 minutes prior to serving.