---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Pasta, Vegetarian
       Yield: 6 servings
       2 tb To 3 tb oil
     1/2 lb Lasagne noodles (about 12
       2    Cloves garlic, 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 dresh parsley
       1 lb Spinach, washed, drained,
            -and chopped
       1 c  Low fat cottage cheese
     1/2 c  Grated Parmesan cheese
   8 - 10 oz grated Mozarella cheese
   Cook noodles until al dente, drain, and set aside.
   Preheat oven to 350 degrees F.
   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 cup Mozarella 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 mozarella and more Parmesan cheese,
   if desired.  Bake for 1/2 hour.  Let sit for 5 to 10
   minutes before serving.
   Complementary protein:  milk products and grain
   From:  DIET FOR A SMALL PLANET by Frances Moore Lappe'
   ISBN 0-345-30691-0. Random House, New York.  1971-82
   Posted by:  Karin Brewer, Cooking Echo, 7/92