1. In bowl of a food processor, chop mushrooms, coarsely. Transfer to a large bowl and set aside. In the processor, combine carrots, basil, onion, and garlic, and pulse to chop finely. Add to bowl with mushrooms. Stir in stewed tomatoes, breaking them up a bit, tomato paste, and oregano, and set aside. 2. In another bowl, combine cottage cheese, Parmesan, parsley, and pepper, and stir to mix well. 3. To assemble lasagne, start by ladling a bit of the tomato mixture into bottom of a 4-quart crockpot. Place 4 tortilla quarters over sauce, overlapping wedges to fit pot. Top with about 1/5 of the spinach, 1/5 of the cottage cheese mixture, 1/5 of the tomato mixture, and 1/5 of the mozzarella. Repeat layers four more times, pushing down on each tortilla layer to pack tightly. 3. Cover pot and set to cook on low for 8 to 10 hours. Makes 6 servings. By "Karen C. Greenlee" on Mar 14, 1999. NOTES : Flour tortillas are used in place of pasta. Theyre both just flour and water, but tortillas hold up better to long, slow cooking. You may want to leave the spinach out of the top layer-but only for looks. Use it all in the preceding layers-it discolors Recipe by: Veggie Life (website)