Vegetable Lasagna

1 lg chopped onion
1/2 lb shredded carrots
1/2 lb coarsely chopped fresh mushrooms
2 Tbsp vegetable oil
2 c small curd cottage cheese
2 eggs
1/4 c grated Parmesan cheese
1 tsp oregano
1 jar spaghetti, divided (I used a 26 oz jar of Pr.ego)
6 lasagna noodles
1 (10 oz) pkg frozen chopped spinach, thawed and drained
1/2 lb peeled and coarsely chopped tomatoes
2 c shredded mozzarella cheese

Cook noodles according to package. Saute onions, carrots and mushrooms in oil over medium-high heat until tender. Drain and set aside. In a small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano.

In a 9x13 baking dish, (original recipe calls for 7x11 but I think it is too small and it tends to bake out over the dish) layer half of spaghetti sauce, 3 lasagna noodles, all onion/carrot/mushroom mixture and half of cheese mixture. Cover with remaining noodles, spaghetti sauce, spinach and remaining cheese mixture. Top with tomatoes and mozzarella cheese.

Convection Bake* at 375 for 35 to 45 minutes or until bubbly. Let stand 10 minutes before serving.

*This recipe comes from my GE Convection Oven cookbook. I would suggest baking it in a regular oven at 375 for 45-55 minutes.