Vegetarian Lasagna

• 9 lasagna noodles
• 2 c. (5 oz.) sliced mushrooms
• 1 Tbsp. margarine
• 1 c. grated carrot
• 6 oz. can tomato paste
• 16 oz. cream-style cottage cheese
• 16 oz. Monterey jack cheese, sliced as thin as possible
• 1/2 c. chopped onion
• 15 oz. can tomato sauce
• 1/2 c. chopped pitted olives
• 1 Tbsp. vegetable oil
• 1 1/2 tsp. oregano
• 2 (10 oz.) pkg. frozen, chopped spinach

1. Cook lasagna noodles in boiling water for 8 to 10 minutes or until tender. Drain.
2. Cook spinach in unsalted water per package directions or for 8 minutes in the microwave without added water. Drain.
3. In medium saucepan, cook carrots, onion and mushrooms in hot oil until tender, but not brown.
4. Stir in tomato sauce, tomato paste, olives and oregano.

lasagna noodles, mushrooms, margarine, carrot, tomato paste, creamstyle cottage cheese, cheese, onion, tomato sauce, olives, vegetable oil, oregano, frozen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473540 (may not work)