10 lasagna noodles (6 oz.)
1 (10 oz.) pkg. frozen spinach
2 c. fresh sliced mushrooms
1 c. grated carrot
1/2 c. chopped onion
1 tbsp. oil
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. chopped pitted ripe olives
1 1/2 tsp. dried oregano, crushed
2 c. cream style cottage cheese, drained
8-16 oz. Monterey Jack cheese, sliced
Grated Parmesan cheese

Cook lasagna in boiling unsalted water 8-10 minutes or until tender. Drain. Cook spinach covered without water except for drops clinging to leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning occasionally.

In saucepan, cook mushrooms, carrot and onion in hot oil until tender, but not brown. Stir in tomato sauce, paste, olives and oregano.

In greased 13x9x2 baking dish, layer half each of noodles, cottage cheese, spinach, Jack cheese and sauce mixture. Repeat layer, reserving saved cheese slices for top. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serve with Parmesan cheese. Serves 8.