10 lasagne noodles
1/2 c. chopped onion
1 tbsp. oil
1 c. sliced green zucchini
1 (6 oz.) can tomato paste
1 1/2 tsp. dried oregano
2 c. cream-style cottage cheese
1 lb. sliced Monterey Jack cheese
2 (10 oz.) pkg. frozen chopped spinach
2 c. sliced fresh mushrooms
1 (15 oz.) can tomato sauce
1/2 c. chopped pitted black olives
1/4 c. grated Parmesan cheese

Cook noodles in boiling water for 10 minutes; drain. Defrost spinach. Sauté onion in oil until soft. Add zucchini and mushrooms and cook until tender. Stir in tomato sauce, tomato paste, olives and oregano. Butter a 13 x 9 x 2-inch casserole. Layer in 1/2 each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices. Repeat, placing remaining third of Monterey Jack on top. Sprinkle with Parmesan cheese and bake in preheated 375°F oven for 30 minutes.

Serves 8.