INGREDIENTS

INSTRUCTIONS

In a large saucepan, bring 5 quarts of unsalted water to a rapid boil
over high heat. Add the lasagna noodles slowly, 2 or 3 at a time.  Cook
until tender, 8 to 10 minutes, and drain.  Wash the greens well, tear
into mediumsize pieces, and place in a  medium saucepan over mediumhigh
heat. Using only the water that  clings from the washing, cook for 4 to
5 minutes, turning  occasionally, until well wilted. Remove from pan
and set aside.  In a medium bowl, combine the mushrooms, sweet potato,
onion, and  okra. In a medium saucepan, heat the olive oil over
mediumhigh heat  until hot but not smoking. Add the vegetables and
cook, stirring  frequently, for 6 to 8 minutes or until tender but not
browned. Add  the tomato sauce, tomato paste, oregano, and wilted
greens, stir to  combine, and heat through. Set aside.  Layer half the
lasagna noodles in a wellgreased 13 x 9 x 2-inch baking  dish. Cover
with half the cottage cheese, half the tomatovegetable  mixture, and
half the Mozzarella or Monterey Jack. Repeat the four  layers.  Bake in
the preheated oven for 30 to 35 minutes or until the mixture  is bubbly
and the top is lightly browned. Let stand for 10 to 12  minutes before
serving. Serve with a dish of freshly grated Parmesan  cheese for
sprinkling.  Yield: 6 to 8 servings  CHEF DU JOUR DORI SANDERS SHOW
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