Veggie Lasagna Florentine

Cook lasagna noodles in a large pot of lightly salted boiling water for 10 minutes or until al dente. Rinse with cool water drain and set aside.

Heat oil in a large skillet over medium heat. Cook the chopped onions mushrooms garlic and zucchini in the oil until soft. Stir in both cans of crushed tomatoes tomato paste oregano brown sugar and salt to taste. Reduce heat to low and simmer for 15 minutes.

Meanwhile microwave frozen spinach until cooked. Cool and then squeeze out excess water. Drain cottage cheese. Using a mixer blend spinach cottage cheese eggs and 2 tablespoons basil until smooth. In a separate bowl combine shredded mozzarella cheese and grated Parmesan cheese.

Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles 1/3 cottage cheese/spinach mixture 1/3 of remaining sauce and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.

Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.