9 lasagna noodles
1 lb. fresh spinach
1 tbsp. veg. oil
1 c. shredded carrot
2 c. sliced fresh mushrooms
1 (15 oz.) can tomato sauce
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/4 tsp. nibbed sage
1/4 tsp. dried leaf oregano
16 oz. ricotta cheese
1 lb. Monterey Jack cheese, sliced
1/2 c. grated Parmesan cheese
1 (4 1/2 oz.) can chopped black olives
Additional grated Parmesan cheese

Cook lasagna noodles according to package directions, drain. To prevent sticking, lay cooked noodles in a shallow dish with cold water to cover. Add 1 teaspoon vegetable oil.

Thoroughly wash spinach. Remove and discard stalks and tough ribs. Place spinach in a large saucepan with no additional water. Cover and place over high heat after about 1 minutes when steam forms, reduce heat to low and cook 3 minutes. Drain well. Press spinach in a sieve to remove excess liquid. Finely chop spinach. Set aside.

In a large skillet, heat oil. Add onion, carrot and mushrooms. Saute 10 minutes or until onion is tender. And liquid has evaporated. Add tomato sauce, olives and herbs; cook 20 minutes or until vegetables are tender. Preheat oven to 375 degrees lightly oil a 13 x 9 baking dish. Drain noodles. Arrange 1/3 of noodles lengthwise in bottom of oiled dish.

Top with 1/3 of ricotta cheese, then 1/3 of spinach. Pour over 1/3 of tomato sauce mixture, sprinkle with 1/3 of Monterey jack cheese. Repeat layers, placing noodles crosswise in dish. Over final layer, top with Parmesan cheese. Bake uncovered 40 minutes or until top is golden. Let stand 10 minutes before serving.