Lasagne noodles
2 carrots, bias cut
3 tbsp. onion
1 clove garlic
3/4 c. spaghetti sauce
1 tsp. oregano
1/2 tsp. basil
1/2 med. zucchini, bite size
3/4 c. mushrooms
5 oz. frozen spinach, thawed
1 c. creamed cottage cheese
2 tbsp. Parmesan cheese
1 egg, beaten
Mozzarella cheese
Olives

Cook noodles and drain. In skillet, combine carrots, onion and garlic. Stir in spaghetti sauce, 2 tablespoons water, oregano and basil. Simmer covered for 15 minutes or until tender. Stir in zucchini and mushrooms. simmer until zucchini is tender. Set aside. Drain spinach and mix with cottage cheese, Parmesan cheese and egg. Grease two bowls, individual serving size (like Corning "Grab it"). Layer: noodles, cheese mixture, vegetables; sprinkle with Mozzarella cheese and a few olives. Repeat. Bake covered at 375 degrees for 35 minutes. Cool 10 minutes before serving.