Simple Mushroom And Spinach Lasagna - cooking recipe

Ingredients

10 no-boil lasagna noodles, oven-ready (may need more or less, depending on the size of noodles and pan)
1/4 cup butter (or a mix of olive oil and butter)
1 lb fresh mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
8 ounces light cream cheese, softened
16 ounces cottage cheese (or ricotta)
2 tablespoons fresh parsley
2 cups tomato sauce
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Preparation

Preheat oven to 350 Fahrenheit.
Spray a 9 by 13\" pan with non-stick spray.
Melt butter in a large frying pan. Saute mushrooms until soft. Add spinach, heat through. Set aside.
Mix cream cheese, cottage cheese and parsley. Season with salt and pepper to taste.
In a separate bowl, mix tomato sauce, garlic, basil and oregano.
Assemble as follows:
Spread some tomato sauce in pan.
Layer of noodles.
Half of the mushroom and spinach mixture.
Half of the cream cheese.
Half of the tomato sauce.
Layer of noodles.
Remainder of mushrooms.
Remainder of cream cheese.
Remainder of tomato sauce.
Mozzarella cheese.
Parmesan cheese.
Cover pan with foil and bake at 350F for 35 minutes.
Remove foil and bake 10-15 minutes longer.
Let stand 10 minutes before cutting.