Ingredients

2 Tbsp. to 3 Tbsp. oil
1/2 pound lasagna noodles (about 12 noodles)
2 cloves garlic, minced
1 medium onion, chopped
2 tomatoes, chopped
10 medium mushrooms, sliced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. rosemary
2 Tbsp. chopped fresh parsley
1 pound spinach, washed, drained, and chopped
1 C. low fat cottage cheese
1/2 C. grated parmesan cheese
8 to 10 ounce grated mozzarella cheese

Cooking Instructions

Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees. Heat oil in a big skillet and Saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer. Reserving 1/2 C. mozzarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozzarella and more parmesan cheese, if desired. Bake for 1/2 hr. Let sit for 5 to 10 minutes before serving.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)