10 to 12 lg. lasagne noodles
2 pkgs. (10 oz.) frozen chopped spinach
1/2 c. chopped onion
1 tbsp. oil
1 c. grated carrot
2 c. sliced mushrooms
1 can (15 oz.) tomato sauce
2 cans (6 oz.) tomato paste
1/2 c. chopped olives
1 1/2 tsp. oregano
2 c. cottage cheese
1 lb. mont. jack cheese
1/4 c. parmesan cheese
Place noodles in a pot of boiling, salted water and cook for 8 to 10 mintues.Drain. Prepare spinach according to package directions. Saute onion in
oil until soft. Add carrots and mushrooms; cook until crisp tender. Stir
in tomato paste, tomato sauce, olives and oregano. Butter or grease a 13
x 9 x 2 inch casserole or pan. Layer in 1/3 of cheese, 1/2 each of noodles,
cottage cheese, spinach, sauce mixture. Repeat, place remaining 1/3 of
monterey jack on top. Sprinkle with parmesan cheese. Bake in preheated
oven at 375 degrees for 30 minutes.