Vegetarian Lasagna

• 10 lasagna noodles
• 2 (10 oz. each) pkg. frozen chopped spinach
• 1/2 c. chopped onion
• 1 Tbsp. oil
• 1 c. grated raw carrots
• 1 1/2 tsp. dried oregano
• 2 c. cream-style cottage cheese
• 1 lb. sliced Monterey Jack cheese
• 2 c. sliced fresh mushrooms
• 1 (15 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1/2 c. chopped pitted ripe olives
• 1/3 c. grated Parmesan cheese

1. Place noodles in a pot of boiling salt water and cook 8 to 10 minutes.
2. Drain.
3. Prepare spinach from package.
4. Saute onion in oil until soft.
5. Add carrots and mushrooms.
6. Cook until crisp and tender.
7. Stir in tomato sauce, tomato paste, olives and oregano. Butter a 13 x 9 x 2-inch casserole.
8. Layer in one-half each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices.
9. Repeat.
10. Place remaining third of Monterey Jack on top.
11. Sprinkle with Parmesan cheese.
12. Bake in preheated 375u0b0 oven for 30 minutes.
13. Serves 8.

lasagna noodles, spinach, onion, oil, carrots, oregano, creamstyle, sliced monterey jack cheese, mushrooms, tomato sauce, tomato paste, olives, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519694 (may not work)