PREPARATION:

Method

1. Preheat oven to 375 degrees F.

Spinach Mushroom Filling

1. Place a medium-sized nonstick skillet on medium heat and add 1 tablespoon of olive oil.
2. Add the onions and sauté until soft and translucent, 3 to 4 minutes.
3. Add 1 tablespoon of the garlic and cook for 30 seconds before adding ½ tablespoon of olive oil, mushrooms and ¼ teaspoon of salt.
4. Continue to cook until mushrooms are soft and wilted, 5 to 6 minutes.
5. Add the spinach in batches until wilted, 3 to 4 minutes.
6. Add the tomato sauce, vegetable stock, 3/4 teaspoon salt, black pepper and herbs and simmer for 3 to 4 minutes. Remove the pan from heat and set aside.

Cheese Filling

1. In a bowl, combine the remaining salt, cottage cheese, and nutmeg.

To Assemble

1. Coat a 9.5" x 13" baking pan with cooking spray.
2. Arrange lasagna noodles on the bottom of the pan until most of the surface area is covered, but the noodles are not overlapping.
3. Spread a layer of the cottage cheese mixture, then the spinach mushroom filling, then 1/3 mozzarella and Parmesan.
4. Repeat layers, ending with mozzarella and Parmesan.
5. Cover with foil and bake for 45 minutes. Uncover and continue to bake until cheese bubbles and is lightly browned, about 15 minutes.

To Serve

1. Cool at least 20 minutes before cutting.

   This recipe was featured on the Healthy Me, Healthy You Episode of Emeril Green.