---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 6 servings
       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 & set aside.
   Preheat oven to 350F.
   Heat oil in a large skillet & saute onion, garlic,
   tomatoes & mushrooms. When onion is translucent, add
   herbs. Chop the spinach & add to the skillet & stir
   till it is wilted.  Simmer.
   Reserving 1/2 c mozzarella, in a large bowl combine
   the cheeses.  Pour vegetables into the cheese mixture
   & mix thoroughly.  Layer noodles alternately with the
   vegetable-cheese in an 8x13-inch baking pan. Top with
   reserved mozzarella & bake for 30 minutes.  Let sit
   for 5 to 10 minutes before serving.
   Frances Moore Lappe, “Diet for a Small Planet”