Spinach and Artichoke Lasagna with Four Cheeses

This lasagna is so good, even my meat loving husband loved it. So cheesy and delicious and lots of healthy veggies too so you don't have to feel too bad about all that cheese.......I pieced this one together from a few different recipes. I couldn't find one that looked right so I made my own variation. I think it's the subtle taste of nutmeg and dill that make this extra special. As always, feel free to substitute your own veggies (sauteed mushrooms, peppers, sundried tomatoes etc.) Just make sure you have enough sauce to fully cook the noodles.

What you need
9 sheets of oven ready lasagna noodles
one 28 oz. can of tomato sauce
one 14 oz. can of artichoke hearts (not the marinated ones!) Roughly chopped
one 312 g package of fresh spinach (I use the organic one from Sobeys)
1 onion, diced
3 cloves garlic, minced
1/8 tsp ground nutmeg
1 tsp dill
1/4 cup white wine or vegetable stock
salt and pepper
1 cup of cottage cheese (full fat is best but 1% works too if you strain it first)
1/3 cup feta cheese, crumbled
1 egg, beaten
Half a large zucchini cut into coins. (or enough sliced for one layer)
3 cups of mozzarella cheese, grated
1.4 cup or so of shaved or grated parmesan
1 tsp or so of dried or fresh basil and fresh parsley

Directions
PREHEAT oven to 350 F.
IN a LARGE saute pan or pot, saute onion in a little bit of oil on medium heat until soft, add garlic and saute another minute. Add wine, chopped artichokes and spinach. Saute until spinach is wilted, stirring occasionally. When mostly all the liquid has evaporated and spinach is wilted down, add nutmeg, dill, and salt and pepper to taste. Transfer to a med. size bowl and let cool. When cool add cottage cheese, feta and egg. mix well.
SPREAD a thin layer of tomato sauce on the bottom of a 9 x 12 inch baking dish and top with 3 lasagna noodles. Spread half of the spinach mixture on top of noodles and the slices of zucchini. Top with a thin layer of sauce and 1/3 of the mozzarella cheese. Repeat with another 3 lasagna noodles, the rest of the spinach mixture and the next 1/3 of mozzarella. Add final 3 lasagna noodles, another layer of sauce and the last of the mozzarella cheese. Sprinkle top with the parmesan cheese and some basil and parsley.
COVER dish with tinfoil and bake for 25 minutes. Take of foil and bake an additional 15 minutes.
Serves 8-10 people