Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Vegetable oil |
| ½ pounds | Lasagna noodles |
| 2 eaches | Garlic cloves, minced |
| 1 medium | Onion. chopped |
| 2 eaches | Tomatoes, chopped |
| 10 mediums | Mushrooms, sliced |
| ½ teaspoon | Oregano |
| ½ teaspoon | Basil |
| ½ teaspoon | Rosemary |
| 2 tablespoons | Chopped fresh parsley |
| 1 pounds | Washed spinach |
| 1 cup | Cottage cheese |
| ½ cup | Grated parmesan |
| 8 ounces | 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 ½ 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"