Lasagna Provencal

Cook noodles in boiling water until al dente.

Drain.

Re-fill pot with cold water. Let noodles sit in water.

Heat oil or butter in a 10-inch frypan on medium heat.

Saute onions, garlic, basil and tarragon. When onions begin to brown, add mushrooms and cook until tender.

In a large bowl, mix Ricotta and cottage cheeses, eggs, sauteed veggies, spinach, salt, pepper, nutmeg, Parmesan cheese and 1/2 cup Mozzarella cheese.