Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce

Name: Vegetarian Lasagna with Kale and Mushroom-Tomato Sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 1 T olive oil; 1/2 large onion, chopped small; 6 large garlic cloves, finely chopped; 8 oz. brown mushrooms, chopped small (I used Baby Bella crimini mushrooms, but you could use white mushrooms); 1 tsp. ground fennel; 1 tsp. dried basil; 2 1/2 cups vegetarian marinara sauce (I didn’t have any homemade sauce, so I used Classico Tomato Basil sauce which was the lowest-sugar sauce I could find); 1/3 cup water (rinse out the jar or pasta sauce container); 4 cups finely chopped fresh kale, blanched 3 minutes in boiling salted water (see note below about using other greens); 2 cups low-fat cottage cheese; 3 eggs, beaten; 1/2 cup finely grated Parmesan cheese; 6 uncooked lasagna noodles (use Dreamfields or whole wheat lasagna for South Beach Diet); 2 cups low-fat Mozzarella or other low-fat white cheese (I used a low-fat four cheese blend)