2 (10 oz.) pkgs. frozen chopped spinach
1/2 c. chopped onion
1 tbsp. oil
2 c. grated carrots
2 c. sliced mushrooms
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. sliced black olives
1 1/2 tsp. Italian seasoning
32 oz. ricotta cheese
1 1/2 lbs. sliced Monterey Jack cheese
1/2 c. Parmesan cheese
Lasagne noodles

Cook noodles. Prepare spinach. Saute onion in oil until soft. Add carrots and mushrooms, cook until crisp-tender. Stir in tomato sauce, paste, olives and seasoning. Butter or grease a 9 x 13 inch pan.

Cover bottom of pan with noodles, layer: sauce mixture, Jack cheese, dollop spinach and ricotta, sprinkle with Parmesan cheese. Repeat. Sprinkle with Parmesan cheese and top with Jack cheese. (No sauce on top.) Bake at 325 degrees for 1 hour or until knife inserted in middle comes out hot.