1 cup minced onion
1 to 2 cloves garlic, minced
2 tablespoons vegetable oil or butter
1 1/2 pounds mushrooms, sliced
3 to 4 cups white sauce
1/2 teaspoon freshly grated nutmeg
2 (9 ounce) packages frozen chopped spinach, thawed and drained
1 (10 ounce) package frozen artichoke hearts, thawed and chopped, or
1 (14 ounce) can artichoke hearts, drained and chopped (reserve four
to five artichoke halves for decorating) *
1 pound small-curd cottage cheese
8 ounces shredded mozzarella
1/2 cup grated Parmesan
9 to 12 dry precooked lasagna noodles or 1 pound dried lasagna, cooked
* One (10 ounce) package frozen chopped broccoli, thawed and drained can be substituted for the artichokes.
Sauté onion and garlic in oil or butter until soft. Add mushrooms and continue cooking until mushrooms give off juices and are fairly limp. Add mixture to white sauce along with the nutmeg. Taste for seasoning, adding more nutmeg if desired.
Combine spinach, artichokes, cottage cheese, mozzarella, Parmesan and egg and mix well. Spread about a quarter of the white sauce mixture in bottom of 13 x 9 x 2-inch glass baking dish. Cover with 3 to 4 noodles. (If using No-Boil noodles, ensure that they do not touch outside edge of pan or they will be tough. You may break or cut noodles to better fill out layer, if desired.) Spread another quarter of the white sauce over noodles, then add half the spinach mixture. Cover with another layer of noodles, white sauce, the remaining vegetable mixture and noodles. Spread remaining quarter of sauce on top. Decorate with reserved artichoke halves. Cover with plastic wrap and cook on high power in microwave for 17 to 19 minutes, turning once or twice during heating. Let sit for 5 minutes before serving.
Serves 8 to 10.
To cook conventionally, cover with foil and bake at 350 degrees F for 30 to 40 minutes or until bubbly. Check toward end of baking time and uncover for last 10 minutes if you wish to brown slightly. Let stand 5 minutes before serving.