1 lb. lasagna noodles
2 pkg. frozen chopped spinach
1 1/2 c. chopped onions
1 tbsp. oil
1 tbsp. sugar
1 c. grated carrots
1 c. sliced mushrooms
1 (15 oz.) can 1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 c. chopped black olives
1/2 tsp. oregano
1 lb. cottage cheese
1 egg, beaten
Salt and pepper to taste
1 1/2 lb. sliced Monterey Jack cheese
1/2 c. Parmesan cheese

Cook noodles and set aside. Mix spinach (thawed and squeezed dry), onion, oil, sugar, mushrooms, 15 ounce can tomato sauce, paste, olives and oregano.

In separate bowl, combine cottage cheese, eggs, salt, and pepper. Place 1/3 noodles on bottom of a 2 quart casserole. Add 1/2 cottage cheese mixture, 1/2 sauce, 1/3 Monterey jack cheese, and 1/3 Parmesan cheese. Layer again in same amounts. Add remaining noodles, Monterey Jack and Parmesan cheese, then pour on 8 ounce can of tomato paste. Bake at 350 degrees for 45 minutes.