Vegetarian Lasagna

I rarely make lasagna except for special occasions. It is not the type of meal that can be made in thirty minutes after work. One of our regional grocery chains is now selling fresh lasagna noodles made of 100% whole wheat flour (President's Choice). I bought a package of them and put this lasagna together very quickly. It was handy to skip the "boiling noodles" stage of the process, but you could use regular dried lasagna noodles that have been cooked instead of the fresh noodles.

In a large frying pan or wok heat 1-2 tbsp oil. Add:

1 onion, diced, diced
1/2-1 sweet pepper, diced
2 portobello mushrooms thinly sliced (or equivalent amount of another mushroom)

Cook until softened and then add

1 pound of chopped raw spinach.
Cook until spinach is wilted
Add 1 jar of pasta sauce of your choice

Assemble lasagna in a 9x13 inch pan.

Put a little pasta sauce in the bottom of the pan
Add a layer of fresh or prepared noodles
Add another layer of sauce, sprinkle with parmesan or other grated cheese, then
Add a layer of noodles, then
Mix 1 egg into a 500 ml container of cottage cheese and spread on top of noodles, then
Add a layer of noodles and the rest of the sauce.

Sprinkle the top with grated mozzarella cheese. You can top the lasagna with another layer of noodles if desired. I find noodles on the top get hard, so I end with sauce.

Cover lightly with foil and bake for 45-50 minutes at 350F.

(Vegetables and cheeses can be varied)