Vegetable Lasagna

Preheat oven to 375`.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic to skillet and cook until onions begin to turn translucent. Add mushrooms and cook until they soften. Stir in tomato sauce, paste and herbs, and cook until combined and heated through. Remove from heat.

Bring a large pot of salted water to a boil. Meanwhile, combine brown rice flour, tapioca starch, corn flour and potato starch in a medium bowl. Make a well and add eggs. Stir well until mixture forms a ball. Remove onto a lightly tapioca starched surface and knead well. Roll between two tapioca starched pieces of parchment paper, stopping frequently to rub starch over pasta dough, until dough is 1/8-inch thick. Cut dough with a fluted-cutter (or plain old knife) into 9- x 3-inch strips. Gather left-over scraps, and re-roll and cut to make a total of 9 strips. Cook 3 strips at a time for 2 minutes in the boiling water, keeping remaining uncooked strips covered with a wet paper towel.

Spoon a thin layer of tomato mixture into the bottom of 13- x 9-inch baking dish coated with cooking spray. Lay 3 cooked pasta strips on the tomato mixture. Sprinkle evenly with half of spinach and half of cottage cheese. Spread 1/3 tomato mixture on top. Sprinkle 1/3 shredded mozzarella on top of tomato sauce. Repeat layer once. Top with remaining 3 pasta strips, remaining 1/3 tomato mixture and 1/3 shredded mozzarella. Cover with foil.

Bake at 375` for 45 minutes. Remove foil and bake an additional 18 minutes, or until cheese is melted and beginning to brown.