Vegetable Lasagna(Yields 8 Servings)

Cook lasagna according to package directions for 10 minutes; drain.

(Separate lasagna and lay flat on wax paper or foil to keep the pieces from sticking together as they cool).

Saute mushrooms, carrots, onion and garlic in oil in 5-quart saucepan until onion is tender, but not brown.

Add spinach and cook for 2 to 3 minutes, stirring constantly.

Combine cottage cheese and eggs; add to spinach mixture.

Pour a thin layer of sauce in 9 x 13-inch pan. Arrange layer of lasagna over sauce.

Spread half the spinach mixture over lasagna; sprinkle with 1 tablespoon of Parmesan. Repeat layer of lasagna, remaining spinach mixture and 1 tablespoon of Parmesan.

Top with remaining lasagna and sauce.

Sprinkle with remaining 2 tablespoons Parmesan.

Cover with foil; bake at 375° for 25 minutes or until hot and bubbly.

Uncover; bake 5 minutes longer.

Let stand 10 minutes before cutting for easier handling.