Title: Spinach lasagna
 Categories: Main dish, Casseroles
      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" Shared by Mark Satterly