Recipes

Layer 1:

12 Lasagna Noodles (uncooked, cooked or fresh. It doesn't matter)

Layer 2:  

Mix together

2 Eggs

2 15oz Cottage Cheese

1 C Parmesan Cheese

2 Tbsp Parsley

1 tsp salt

1/2 tsp pepper

Layer 3:

1 stick butter

4 C mushrooms, sliced

1 medium onion, chopped

1 lg or 2 small cloves garlic, minced

Saute mushrooms, onion and garlic in butter until soft.  Add:

8 oz cream cheese

3/4 C Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

1 tsp Italian seasonings

1/2 C milk (plus or minus, to consistency you want)

Cook until cheeses are melted.  Stir in:

2 9 oz bags fresh spinach, chopped (10 oz frozen will work)

1 lg tomato, chopped

Layer 4:

2 lbs mozzarella cheese

Place 4 noodles in the bottom of a 9x13 pan and 2 noodles cut in half in the bottom of a 9x9 pan.  Spread 1/2 of each layer over the two pans evenly. then repeat all four layers again.

Note:  I tried three layers in one pan but this recipe is so rich it tastes better spread out into two pans.

Bake at 350° for 40-45 minutes.  Let rest 10 minutes before serving.