Lasagne noodles (enough for 2 to 3 layers)
1 lb. fresh spinach, chopped & uncooked
2 c. mushrooms, fresh sliced
1/2 c. onion, chopped
1 (6 oz.) can tomato paste
1 tsp. dried crushed oregano
1 tsp. dried basil
2 eggs
1 lb. Monterey Jack cheese, sliced
1 c. carrots, grated
1 (15 oz.) can tomato sauce
1 c. ripe olives, sliced
1/2 tsp. dried thyme
1 to 2 c. cottage cheese, drained
1 to 2 tbsp. parsley
Grated Parmesan cheese

Cook noodles as directed. Saute mushrooms, carrot and onion in oil in saucepan. Stir in tomato sauce, paste, olives and herbs. Mix together eggs, cottage cheese and parsley. Layer in large baking dish (greased) noodles, 1/2 tomato sauce mixture, 1/2 Jack cheese, spinach, noodles, cottage cheese mix, noodles and remaining sauce. Top with remaining cheese and sprinkle with desired amount of Parmesan cheese. Bake at 375 degrees until bubbly and cheese starts to brown. Let stand 15 to 20 minutes before cutting.