Now, this is for two small individual lasagna dishes, so if you want to make a large one, you'll have to increase your ingredients. You can also leave your noodles whole, but I had to break them into smaller pieces for my dishes.
1 cup frozen spinach
1 cup chopped mushrooms
1 cup chopped brocolli (mostly floret and not a lot of stalk)
.5 cup alfredo sauce
.5 cup marinara (I used Bertolli's burgundy wine marinara)
.5 cup cottage cheese, small curd, mostly drained
.5 cup mozerella, shredded
.5 cup cheddar, shredded
6 lasagna noodles, broken into fourths, boiled in salt water
Sautee mushrooms and brocolli in butter. Add garlic powder, onion powder, and dried basil.
Thaw spinach in microwave and then squeeze the excess water out. Give rough chop and add to sautee
Mix sauces together and put a little in the bottom of your dish. Place a layer of noodles, then cottage cheese, then veggie mix, then more sauce, and finally each of the shredded cheeses. Continue this way until everything is used, ending with cheese on top.
Place dish on baking sheet and bake at 350F for around a half hour, depending on the size of your pan. Enjoy with garlic bread and a nice wine.