Spinach and Mushroom lasagne

    * 2 lasagna pasta
    * 1 c. parmesan cheese
    * 2 c. grated mozzarella cheese
    * vegetable Filling:
    * 2 tbsp. butter
    * 2 tbsp. olive oil
    * 1 large onion, chopped
    * ½ c. chopped celery
    * 2 cloves garlic, minced
    * 4 c. sliced fresh mushrooms ( about 500g)
    * 2 c. chopped spinach or 1 pkg. 284 g frozen, thawed and drained
    * 1 tsp. basil
    * ½ tsp.  salt
    * 1 c. small curd cottage cheese
    * Bechamel Sauce:
    * 1/3 c. butter
    * 1/3 c. flour
    * 2 c. milk
    * 1 tsp. salt
    * pepper

How to make it

    * In large pot of boiling water, cook lasagna pasta just until tender, 12-15 minutes. Drain and rinse in cold water. Set aside.
 spinach and mushroom filling: In large skillet, heat butter and oil over medium high heat, cook onion, celery and garlic until softened, about 3 minutes. Add sliced mushrooms and cook until tender. Add chopped spinach, basil, salt; cook, stirring constantly, until all moisture has evaporated. Remove from heat. Let cool slightly, then mix in cottage cheese. Set aside.
    * Bechamel Sauce: In saucepan, melt butter over medium heat. Stir in flour; cook for two minutes. Gradually add milk and  bring to a boil, stirring constantly. Season with salt and pepper to taste.
    * To assemble, spread 1/3 of sauce on bottom of greased 9"x13" baking dish. Sprinkle 1/3 of Parmesan cheese over and cover with four lasagna noodles. Spread half the spinach filling over. Cover with 1/3 of sauce, 1/3 of Parmesan, and four more noodles. Layer with remaining vegetable filling, Parmesan, noodles, and sauce. Sprinkle with mozzarella. Bake uncovered in 350 degree oven for 35-40 minutes, or until sauce bubbles and cheese is lightly golden.
    * Makes 12 servings.