Vegetable Lasagna

2 cups onion, chopped
1 lb. mushrooms, sliced
3 teaspoons garlic, minced
1 tablespoon butter
1 large carrot, grated
½ cup water
1 (15 oz) can tomato sauce
1 (16 oz) can cut-up tomatoes, do not drain
1 teaspoon dried oregano
½ teaspoon salt
1 (16 oz) container Quark
1 cup parmesan cheese
1 egg
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 tablespoon basil
12 lasagna noodles, cooked and drained
½ cup mozzarella cheese, grated

In a large saucepan, sauté onion, garlic, mushrooms and carrot in butter until soft. Stir in the water, tomato sauce and cut-up tomatoes, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Mix Quark, parmesan cheese, egg, spinach, and basil in a bowl.

Place ½ cup tomato mixture in a 9x13 baking dish, coating bottom well. Add a layer of 4 lasagna noodles. Spread 1/3 of cheese mixture over noodles; spread with 1/3 of the sauce mixture. Repeat process two times. Bake covered at 350 degrees for 25 minutes. Spread grated mozzarella over lasagna and bake for an additional 10 minutes. Cool 5-10 minutes before serving.