Vegetable Lasagna

• 12 lasagna noodles (uncooked)
• 1 c. shredded carrots
• 1 Tbsp. vegetable oil
• 1 (15 oz.) can tomato sauce
• 1 (4 oz.) can sliced ripe olives, drained
• 1 tsp. dried fennel
• 2 c. cottage cheese, divided
• 1 (10 oz.) pkg. frozen spinach, drained
• 2 (8 oz.) pkg. sliced Mozzarella cheese, divided
• 2 c. sliced mushrooms
• 1/2 c. chopped onion
• 1 (18 oz.) can tomato paste
• 1 1/2 tsp. dried oregano
• grated Parmesan cheese

1. Cook noodles according to package directions; drain and set aside.
2. Cook mushrooms, carrots and onions in oil in a large skillet over medium heat until tender.
3. Stir in tomato paste, sauce, olives and fennel.
4. Bring to a boil.
5. Remove from heat.

lasagna noodles, carrots, vegetable oil, tomato sauce, olives, dried fennel, cottage cheese, frozen spinach, mozzarella cheese, mushrooms, onion, tomato paste, oregano, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429575 (may not work)