1 (8 oz.) pkg. lasagne noodles
2 (10 oz.) pkg. chopped spinach
2 c. sliced fresh mushrooms
1 c. grated carrot
1/2 c. chopped onion
1 tbsp. oil
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1/2 c. chopped black olives
1 1/2 tsp. oregano
2 c. cottage cheese, drained
1 lb. Monterey Jack cheese, shredded
Parmesan cheese

Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside. Cook spinach according to package directions and drain well.

In saucepan cook mushrooms, carrot and onion in oil until tender. Stir in tomato sauce, tomato paste, olives and oregano.

In greased 9x13 inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese, and sauce mixture; repeat the layers reserving about 1/2 cheese for the top. Sprinkle with parmesan.

Bake at 375 degrees for 30 minutes. Let stand for 10 minutes before serving. Freezes well. Yields 8 servings.