Vegetable Lasagne

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 10-12 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again.

FOR VEGETABLES: Cook artichoke hearts according to package directions. Drain and chop. In a large skillet cook mushrooms and carrots in margarine or butter for 3 minutes, or till tender. Stir in chopped artichoke hearts. Set vegetable mixture aside.

FOR SAUCE: In a medium saucepan cook green onion and garlic in hot margarine or butter till tender. Stir in flour and pepper. Add half-and-half, light cream, or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat and set aside. For filling, in a medium mixing bowl combine spinach, cottage cheese, and Parmesan cheese; set aside.

TO ASSEMBLE: Grease a 2-quart rectangular baking dish. Arrange 3 noodles in the prepared dish. Spread half of the filling on top of the noodles. Spoon half of the vegetable mixture over the filling. Spoon half of the sauce over top. Repeat layers.

Bake, covered, in a preheated 350 degrees F oven for 35 minutes. Uncover and sprinkle 1/4 cup Parmesan cheese over the top. Bake for 5 to 10 minutes more, or till mixture is heated through. Let stand for 10 minutes before serving.