10 lasagna noodles
2 c. mushrooms, sliced
1/2 c. chopped onion
1 (15 oz.) can tomato sauce
1/4 c. sliced pitted ripe olives
2 c. cream style cottage cheese
1 lb. fresh spinach (3 pkg. frozen)
1 c. grated carrot
1 tbsp. cooking oil
1 (6 oz.) can tomato paste
1 1/2 tsp. crushed oregano
16 oz. Monterey Jack cheese, sliced (I prefer to grate)

Cook lasagna noodles in boiling unsalted water for 8-10 minutes or until tender; drain. Rinse spinach well. In a saucepan cook spinach, covered without water except for drops clinging to leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning occasionally.

In a saucepan, cook sliced mushrooms, grated carrots and chopped onion in hot cooking oil until tender but not brown. Stir in the tomato paste, tomato sauce, olives and oregano.

In greased 9 x 13 x 2 inch baking dish, layer half of the noodles, half of the cottage cheese, half of the spinach, half of the cheese and half of the tomato sauce mixture. Repeat layers, reserving some of the cheese for the top. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Yield: Serves 10.