Lasagne Provencal - cooking recipe

Ingredients

1/2 lb. lasagne noodles
3 qt. boiling water
2 Tbsp. olive oil or butter
1 c. diced onions
4 cloves garlic, minced
1 tsp. basil
1 tsp. tarragon
2 c. sliced mushrooms
1 lb. Ricotta cheese
1 lb. small curd cottage cheese
4 lightly beaten eggs
1 packed c. chopped raw spinach
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/2 c. finely grated Parmesan cheese
1 1/2 c. grated Mozzarella cheese

Preparation

Cook noodles in boiling water until al dente.
Drain.
Re-fill pot with cold water. Let noodles sit in water.
Heat oil or butter in a 10-inch frypan on medium heat.
Saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender.
In a large bowl, mix Ricotta and cottage cheeses, eggs, sauteed veggies, spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup Mozzarella cheese.