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From:	Deborah (Recipes.vegsource.com)
Subject:	Spinach, Mushroom, and Zucchini Lasagna
Date:	December 26, 2009 at 12:48 pm PST

Spinach, Mushroom, and Zucchini Lasagna

1 onion, peeled and minced
1 clove garlic, peeled and minced
Oil
3 cups cottage cheeze*
2 cups canned, crushed tomatoes
2 cups tomato sauce
1 bunch spinach, steamed until tender, chopped
1 lb mushrooms, chopped
1/2 lb zucchini, chopped
Lasagna noodles (no-bake type or cooked regular type)
Mozzarella or other cheeze (soy), shredded

Mix tomatoes with tomato sauce. Set aside.
Heat oil in a frying pan over medium heat.
Add onion, and saute` until golden.
Add garlic, and saute` 1 minute.
Add mushrooms and zucchini, and saute` until crisp-tender.
Add spinach, and saute` 1 minute.
Add cottage cheeze, and stir well.
Put a thin layer of tomato mixture in a greased lasagna
pan (or similar deep
baking pan).
Top with some lasagna noodles.
Top with some vegetable mixture.
Top with some tomato mixture.
Continue layering until everything is used,
ending with a layer of mozzarella.
Cover, and bake in a preheated 350 F oven for about 30
minutes, or until heated
through.
Uncover, and bake 5 minutes more.

NOTE:
For extra "meatiness", add 1 cup crumbled veggie burger
(like Yves) to the tomato mixture.

----

*Vegan Cottage Cheeze

2 cups soft waterpack or silken Tofu
1 cup soymilk
1/8 tsp salt
1/4 tsp sugar or other sweetener

Mix all ingredients with a fork until mixture resembles
cottage cheese.

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