Vegetable Lasagne - cooking recipe

Ingredients

8 oz. wide noodles, cooked and drained
2 Tbsp. salad oil
1 can mushrooms
1 onion, sliced
1 (6 oz.) can tomato paste
1 can French-cut green beans
1/2 tsp. garlic powder
1 (16 oz.) can tomato sauce
2 tsp. each: sugar, salt and oregano
2 eggs
1 (16 oz.) carton cottage cheese
1 tsp. sage and salt
2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
3 c. grated Cheddar cheese

Preparation

Saute onion in oil; stir constantly for 3 minutes.
Stir in tomato sauce, tomato paste, sugar, salt, garlic, oregano and beans.
Beat eggs.
Stir in remaining ingredients, reserving 2 cups cheese for topping.
In a 9 x 13 x 2-inch pan, layer noodles, tomato mixture and spinach-cheese mixture.
Use 1/3 tomato sauce for first layer, 1/2 noodles and 1/2 spinach mixture.
Repeat layers.
Top layer should be tomato sauce.
Sprinkle with Cheddar cheese.
Bake at 400\u00b0 for 30 to 35 minutes.
May be frozen to use later.