vegetarian lasagna

Ingredients For vegetarian lasagna

• 1 lb

  frozen, chopped spinach, thawed and drained thoroughly
• 1 c

  shredded carrot
• 1 c

  chopped broccoli florets (if frozen let thaw and drain)
• 1 c

  sweet onion, diced
• 4 Tbsp

  garlic, minced
• 2 Tbsp

  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) can

  petite diced tomatoes, drain only one
• 1 (24oz) jar

  prego mushroom spaghetti sauce
• 2 Tbsp

  olive oil
• 1 tsp

  dried italian seasoning
• 1 tsp

  ground black pepper
• FILLING:
• 2 c

  cottage cheese (blended until smooth)
• 1 (16oz) jar

  part-skim ricotta cheese
• 1 c

  shredded parmesan cheese, divided
• 1 1/2 c

  shredded mozarella cheese, divided
• 2

  eggs, slightly beaten
• 1 Tbsp

  dried italian seasoning
• 1 pinch

  dried rosemary
• 1 dash

  nutmeg
• 1/4 tsp

  ground black pepper
• enough lasagna noodles to make 3 layers