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