You Won'T Know It'S Vegetarian Lasagna

• 2 1/2 Tbsp. olive oil, divided
• 10 uncooked lasagne noodles
• 1 onion, minced
• 1 lb. fresh mushrooms, sliced
• 1 lb. carrots, peeled and shredded
• 1 garlic clove, minced
• 3/4 c. pitted ripe (black) olives, sliced
• 1 (15 oz.) can tomato sauce
• 6 oz. tomato paste
• 1 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/8 tsp. ground pepper
• 2 c. creamed cottage cheese, well drained and divided
• 2 lb. spinach (fresh), cooked, well drained and divided
• 1 lb. plus 12 oz. Monterey Jack cheese, grated and divided
• 3 Tbsp. grated Parmesan cheese

1. In 2 gallon kettle, bring 6 quarts salted water to rapid boil. Add 1 tablespoon olive oil and lasagna noodles, 2 or 3 at a time. Cook 8 to 10 minutes; drain.
2. Return to kettle with warm water to prevent sticking.

olive oil, noodles, onion, fresh mushrooms, carrots, garlic, olives, tomato sauce, tomato paste, oregano, salt, ground pepper, cottage cheese, spinach, cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450862 (may not work)