2 tb To 3 tb oil

1/2 lb Lasagne noodles (about 12

-noodles) 2 Cloves garlic, 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 dresh parsley

1 lb Spinach, washed, drained,

-and chopped 1 c Low fat cottage cheese

1/2 c Grated Parmesan cheese

8 - 10 oz grated Mozarella cheese

Cook noodles until al dente, drain, and set aside. Preheat oven to 350 degrees F. Heat oil in a big skillet and saute garlic, onion, tomatoes, and mushrooms. When onion is translucent, add herbs and spinach, stirring until spinach is wilted. Simmer. Reserving 1/2 cup Mozarella cheese, in a large bowl combine cheeses. Pour vegetables into cheese mixture and mix thoroughly. Layer noodles alternately with vegetable-cheese mixture in an 8 x 13 inch baking pan. Top with reserved mozarella and more Parmesan cheese, if desired. Bake for 1/2 hour. Let sit for 5 to 10 minutes before serving. Complementary protein: milk products and grain From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin Brewer, Cooking Echo, 7/92