vegetarian lasagna

Ingredients

• 1 pound frozen, chopped spinach, thawed and drained thoroughly
• 1 cup shredded carrot
• 1 cup chopped broccoli florets (if frozen let thaw and drain)
• 1 cup sweet onion, diced
• 4 tablespoons garlic, minced
• 2 tablespoons fresh italian parsley, chopped
• 1 (4oz) can sliced skiitake mushrooms, drained and chopped
• 1 (4oz) can sliced white mushrooms, drained and chopped
• 2 (14.5oz) cans petite diced tomatoes, drain only one
• 1 (24oz) jar prego mushroom spaghetti sauce
• 2 tablespoons olive oil
• 1 teaspoon dried italian seasoning
• 1 teaspoon ground black pepper
• FILLING:
• 2 cups cottage cheese (blended until smooth)
• 1 (16oz) jar part-skim ricotta cheese
• 1 cup shredded parmesan cheese, divided
• 1 1/2 cups shredded mozarella cheese, divided
• 2 - eggs, slightly beaten
• 1 tablespoon dried italian seasoning
• 1 pinch dried rosemary
• 1 dash nutmeg
• 1/4 teaspoon ground black pepper
• - enough lasagna noodles to make 3 layers