Vegetable Lasagna

Directions

1. 1
   Saute mushrooms, carrot and onion in butter in a large skillet over medium heat until tender; drain and set aside.
2. 2
   Combine cottage cheese and next 5 ingredients.
3. 3
   Stir well and set aside. Combine spaghetti sauce and tomato paste; stir well.
4. 4
   Spread half of spaghetti sauce mixture in a 13 x 9 x 2-inch baking dish. Arrange 3 lasagna noodles over sauce.
5. 5
   Spread reserved vegetable mixture over noodles.
6. 6
   Spoon half of reserved cottage cheese mixture over vegetable mixture.
7. 7
   Arrange remaining 3 lasagna noodles over cottage cheese mixture and top with remaining sauce mixture, spinach, remaining cottage cheese mixture and chopped tomato.
8. 8
   To store, cover and refrigerate up to 24 hours.
9. 9
   To serve, bake, covered at 350° for 40 minutes.
10. 10
    Uncover and sprinkle with Mozzarella cheese; bake 15 minutes or until lasagna is thoroughly heated and cheese melts.
11. 11
    Let stand 10 minutes before serving.
12. 12
    Yield:
13. 13
    6 to 8 servings.