1 1/2 c. chopped onion
2 tsp. garlic
6 oz. mushrooms, chopped
3 tbsp. sherry
1 tbsp. butter
4 c. chopped broccoli
2 c. chopped fresh spinach
1/2 tsp. AHA mix
2 c. cottage cheese
1 c. shredded Mozzarella
3 tbsp. Parmesan cheese
1 tbsp. dried parsley
2 eggs
1/4 tbsp. pepper
1/4 tsp. salt
3 c. tomato sauce
8 oz. lasagna noodles

In large skillet, saute onion, garlic and mushrooms in sherry and butter until tender. Add broccoli, spinach and herb mix. Stir, cover and heat about 5 minutes.

In medium bowl, combine cheeses, parsley, eggs, pepper, and salt.

In 9x13x2 inch pan, spread 1/2 cup tomato sauce on bottom. Layer noodles, half of cheese mixture, half of vegetable mixture and 1 cup sauce. Repeat. Last noodles, sauce and Parmesan cheese. Bake at 375 degrees for 25 minutes. Let stand for about 10 minutes before serving.