3 tb Vegetable oil
1/2 lb Lasagna noodles
2 Garlic cloves, minced
1 md Onion. chopped
2 Tomatoes, chopped
10 md Mushrooms, sliced
1/2 ts Oregano
1/2 ts Basil
1/2 ts Rosemary
2 tb Chopped fresh parsley
1 lb Washed spinach
1 c Cottage cheese
1/2 c Grated parmesan
8 oz Grated mozzarella
Cook noodles till al dente. Drain and set aside. Preheat oven to 350F.
Heat oil in a large skillet and saute onion, garlic, tomatoes and mushrooms.
When onion is translucent, add herbs. Chop the spinach and add to the skillet
and stir till it is wilted. Simmer.
Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour
vegetables into the cheese mixture and mix thoroughly. Layer noodles
alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with
reserved mozzarella and bake for 30 minutes. Let sit for 5 to 10 minutes
Frances Moore Lappe, "Diet for a Small Planet" Shared by Mark Satterly