Spinach Lasagne

2 tb To 3 tb oil
1/2 ts Basil
1/2 lb Lasagne noodles (about 12
1/2 ts Rosemary
-noodles) 2
tb Chopped dresh parsley
2 Cloves garlic, minced
1 lb Spinach, washed, drained,
1 md Onion, chopped
-and chopped
2 Tomatoes, chopped
1 c Low fat cottage cheese
10 md Mushrooms, sliced
1/2 c Grated Parmesan cheese
1/2 ts Oregano


8 – 10 oz grated Mozarella cheese Cook noodles until done, 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.