Vegetable Lasagna

This is one of our favorite lasagnas.  A friend gave us the recipe ages ago; I think she got it from Southern Living.  Speaking of which, what is the etiquette of posting recipes from books or magazines?  Should you not do it, or is it okay as long as you site the source?
Anyway, I digress.  This lasagna is relatively low fat and the vitamin C in the sweet potato allows your body to absorb the iron in the greens to a larger extent.  The flavors are fantastic.  You can make it with gluten-free lasagna noodles.  However the only GF lasagna noodles I have found are rice noodles, and I really don't like the taste of rice noodles.  In many lasagna recipes I use polenta instead, but that does not work in this recipe because it turns out too runny.  Instead I get some corkscrew or elbow corn GF noodles and just put them on the bottom of the dish.  You don't get the traditional lasagna layers, but you have all the same ingredients and tastes there.
-Chelle

Vegetable Lasagna

6 oz gluten free corn or quinoa noodles
1 1/2 obs fresh mustard greens or spinach
1 C minced sweet potato (use a food processor or grate it)
1/2 C finely chopped onion
1 Tablespoon olive oil
2 C tomato sauce (canned works better than fresh in this recipe)
6 oz tomato paste
1 teaspoon dried oregano
2 C small curd cottage cheese, drained
1/2 lb mozzarella, grated (you may want to use more; but with no layers in this recipe you can get away with this amount)
1/4 C parmesan or asiago cheese, grated

Saute onion in oil until almost tender; add the sweet potato and continue cooking until all is tender, not brown.  Stir in greens and tomatos and oregano.
Cook the noodles according to instruction.
Put the noodles in the bottom of a 9x9 pan.  Then add tomato mix, then cottage cheese, followed by the other cheeses.  Bake 375 degrees for 30-35 minutes.