1 1/2 c. onions, chopped
2 lg. cloves garlic, minced
6 oz. fresh mushrooms, chopped
3 tbsp. sherry
1 tbsp. butter
2 lg. stalks broccoli, chopped (about 4 cups)
1/2 lb. spinach, washed & chopped
1 (16 oz.) lowfat cottage cheese
4 oz. part skim Mozzarella
3 tbsp. grated Parmesan cheese
1/4 c. fresh parsley, chopped or 1 tbsp. dried parsley
2 eggs
Salt & pepper to taste
3 c. tomato sauce
8 oz. lasagne noodles, cooked al dente'

In a large skillet, saute the onion, garlic and mushrooms in sherry and butter until the vegetables are soft. Add the chopped broccoli and spinach. Stir to combine the ingredients, reduce the heat, cover the skillet and simmer the mixture for 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 large baking dish (13 x 9 x 2 inches), spread 1/2 cup tomato sauce on the bottom. Layer ingredients as follows: 3 strips of noodles, spread 1/2 of the cheese on the noodles, then 1/2 of the vegetables, then 1/2 cup tomato sauce. Repeat starting from the noodles. End with a layer of noodles, topped with remaining 1/2 cup tomato sauce. Bake at 375 degrees for 30 minutes.