1. Pre-heat oven to 180C.
  2. In a food processor, combine the parsley, basil and spinach and process until finely minced. Add the cottage cheese, yoghurt and 1/2 cup of parmesan.
  3. Process until smooth. Season with nutmeg, salt and pepper to taste.
  4. Drain the prepared vegetables and combine in a large bowl. Stir the chopped parsley through and set aside.
  5. Lightly spray a 20 x 30 cm baking dish with oil.
  6. Spread ½ cup of the herb and cottage cheese sauce on the bottom of the dish, cover with a layer of lasagna sheets.
  7. Evenly distribute ½ of the vegetable mixture over the sheets. Repeat, layering with the lasagna sheets, sauce, and remaining vegetables. Place a final layer of lasagna sheets over the vegetables and cover with remaining sauce.
  8. Sprinkle with the remaining parmesan (1/4 cup).
  9. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for 5 more minutes. Let stand for 5 minutes before cutting and serving.

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