1 pound fresh spinach
10 lasagna noodles
2 cups sliced fresh mushrooms
1 cup grated carrots
1/2 cup chopped onion
1 tablespoon canola oil
1 can 10 3/4 oz. tomato, puree
1/2 teaspoon chopped basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon chopped oregano
Nonstick cooking spray
2 cups cottage cheese
16 oz. Monterey Jack cheese, sliced
2 tablespoons grated Parmesan cheese.
Rinse spinach well. Steam the spinach by heating in a covered saucepan with only the water drops that cling to the leaves after rinsing. Reduce the heat when the steam forms and cook 3-4 minutes more.
Cook the lasagna noodles in water in a pot & drain.
Preheat oven to 375. To make sauce, cook mushrooms, carrots, and onion in a saucepan in hot oil until tender, but not brown. Stir in the tomatoes and herbs. Simmer for minimum of 20 minutes.
In baking dish coated with cooking spray, layer as follows: lasagna noodles, cottage cheese, spinach, Monterey Jack cheese, and sauce mixture. Repeat the layers, reserving several cheese slices for the top.
Then sprinkle the top with parmesan cheese. Bake for 30 minutes. Let lasagna cool for 10 minutes before serving.