Annie'S Veggie Lasagna

• 2 Tbls olive oil
• 10 uncooked lasagna noodles (I use the no-boil type from Trader Joe's)
• 1 onion, minced (I like to use a sweet onion)
• 3 - 5 cloves garlic, minced (depending how you like garlic)
• 1 pound mushrooms, sliced ( I like Crimini)
• 1 pound carrots, peeled and shredded (can purchase already shredded)
• 3/4 c pitted olives, sliced
• 26 oz favorite Pasta or Marinara Sauce (I like Classico brand, 2 large jars, using approx 1-1/2 jars for sauce mixture. Keep some for lining the pan for first layer of noodles since they are not cooked, they need a little more sauce)
• 1 15 oz can crushed tomatoes
• 4 T tomato paste
• 1-1/2 teas oregano (or more, do to taste)
• 1/2 teas salt
• 1/8 teas pepper
• 2 cups creamed cottage cheese, well drained (I use fat free)
• 2 pounds spinach, cooked and well drained
• 1 pound + 12 oz Monterey Jack cheese, grated
• 3 Tbls Parmesan cheese, grated

1. In a10-inch skillet heat olive oil. Stir in onion and garlic. Saute over moderate heat 2 minutes, stirring continuously. Add mushrooms. Stir/Saute 15 minutes to eliminate moisture. Add carrots. Cook 3-5 minutes. Stir in olives, tomato mixture, tomatoes, paste, oregano, salt and pepper. Combine well. Remove from heat.
2. Grease a 9x13 high sided baking pan with olive oil and some of the jar sauce. Line pan bottom with 5 noodles. Spread half the cottage cheese and spinach and one-third Monterey Jack cheese. Cover with half the remaining tomato mixture. Repeat layers.
3. Top with remaining Jack cheese. Bake in preheated 375 degree oven for 45-60 minutes.
4. Add parmesan cheese about 15 minutes before completely done.

olive oil, lasagna noodles, onion, garlic, mushrooms, carrots, olives, favorite pasta, tomatoes, tomato paste, oregano, salt, teas pepper, cottage cheese, spinach, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/annies-veggie-lasagna-51727681 (may not work)