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

Place noodles in a pot of boiling salted water and cook for 8-10 minutes. Drain. Prepare spinach according to package directions or simply defrost ahead of time.

Meanwhile, saute onion in oil until soft. Add carrots and mushrooms, cook until crisp-tender. Stir in tomato sauce, paste, olives and oregano. Butter or grease 13 x 9 x 2 inch casserole or pan. Layer in 1/2 each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of cheese slices. Repeat. Place remaining 1/3 of cheese on top. Sprinkle with Parmesan cheese. Bake in preheated 375 degree oven for 30 minutes. Serves 8.