Spinach Mushroom Lasagna

I bought a 16 oz. container of cottage cheese and was waiting to buy some fresh fruit to enjoy it with but then I came up with this instead. I warn you that my measurements are not exact, but that is part of the fun of cooking.

• 2 containers of frozen spinach
  
• 1 pint fresh mushrooms
  
• Your favorite tomato sauce (or make your own!)
• 16 oz container cottage cheese (or ricotta)
  
• 2 eggs
• 1/2 cup grated Romano cheese (any hard Italian cheese works)
• 1/2 cup grated Mozzarella
• 16 oz box lasagna sheets (I used about 3/4 of the box)

First, get your water boiling for your pasta as this takes the longest! Also, preheat your oven to 350 degrees. In the microwave, defrost your spinach and then wring it out in a clean dishcloth to get rid of all the extra water (Be careful it is very hot!). In a medium-high pan, brown your mushrooms in butter or olive oil, seasoning as you please. Meanwhile, in a bowl mix together your cottage cheese, eggs, and half of the Romano and Mozzarella cheeses (a handful of chopped parsley would be nice). Season with pepper.

Spray a large baking dish with oil, and carefully line the bottom with the pasta sheets. Spread 1 cup of the cottage cheese mixture onto the pasta. Top with more pasta, then spread half of your mushroom and spinach onto that. Top with 1 cup of your tomato sauce. Repeat until you have 3 layers of the cottage cheese mixture, with 2 layers of spinach-mushroom tomato sauce in between. When you get to the top, spread the last of your tomato sauce on top of the pasta, and sprinkle the rest of the mozzarella and romano cheeses on top.

Bake in the oven for 30 to 45 minutes until hot and bubbly, and the cheese is golden brown- like this-