| | Directions | | Cook noodles for 8-10 minutes. Drain. Prepare spinach according to package. Sauté onion in oil until soft. Add carrots and mushrooms. Cook until crisp-tender. Stir in tomato paste, sauce, olives and oregano. Add cottage cheese to spinach. Butter 13x9x2 pan. Layer 1/3 noodles, spinach/cottage cheese, sauce mixture and Monterey Jack cheese. Bake at 375° for 30 minutes. |
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| Ingredients | | - |  | 9 lasagna noodles |
| - | | 2 packages frozen chopped spinach |
| - | | 1/2 cup chopped onion |
| - | | 1 tablespoon oil |
| - | | 1 cup grated carrots |
| - | | 2 cups sliced fresh mushrooms |
| - | | 1 - 15 ounce can of tomato sauce |
| - | | 1 - 6 ounce can of tomato paste |
| - | | 1/2 cup chopped black olives |
| - | | 1 tablespoon oregano |
| - | | 2 cups Cottage Cheese |
| - | | 1 pound Monterey Jack cheese |
| - | | 1/4 cup grated parmesan |
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