Vegetable Lasagne(Yields 8 Servings) - cooking recipe

Ingredients

8 oz. lasagne (uncooked)
8 oz. fresh mushrooms, sliced
2 c. grated carrots
1 c. onion, finely chopped
2 cloves garlic, minced
2 Tbsp. vegetable oil
1 (10 oz.) pkg. fresh spinach, torn into small pieces
2 c. cottage cheese
2 eggs
1 3/4 c. spaghetti sauce
1/4 c. grated Parmesan cheese

Preparation

Cook lasagne according to package directions for 10 minutes; drain.
(Separate lasagne and lay flat on wax paper or foil to keep the pieces from sticking together as they cool).
Saute mushrooms, carrots, onion and garlic in oil in 5-quart saucepan until onion is tender, but not brown.
Add spinach and cook for 2 to 3 minutes, stirring constantly.
Combine cottage cheese and eggs; add to spinach mixture.
Pour a thin layer of sauce in 9 x 13-inch pan. Arrange layer of lasagne over sauce.
Spread half the spinach mixture over lasagne; sprinkle with 1 tablespoon of Parmesan. Repeat layer of lasagne, remaining spinach mixture and 1 tablespoon of Parmesan.
Top with remaining lasagne and sauce.
Sprinkle with remaining 2 tablespoons Parmesan.
Cover with foil; bake at 375\u00b0 for 25 minutes or until hot and bubbly.
Uncover; bake 5 minutes longer.
Let stand 10 minutes before cutting for easier handling.