Categories: Casserole, Italian, Lasagna, Main Dish, Vegetarian

Ingredients

• 10 lasagna noodles
• 2 cups sliced fresh mushrooms
• 1 cup grated carrot
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1 (15 ounce) cans tomato sauce
• 1 (12 ounce) cans tomato paste
• 1 (4 1/2 ounce) cans chopped ripe olives, drained
• 1 (4 1/2 ounce) cans chopped green chilies, drained
• 1 1/2 teaspoons dried oregano
• 2 cups cottage cheese
• 1 (10 ounce) packages frozen chopped spinach, thawed and well drained
• 4 cups shredded monterey jack cheese
• 1 (3 ounce) packages refrigerated grated parmesan cheese

Directions

1. Cook noodles according to package directions; drain and set aside.

2. Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender.

3. Stir in tomato sauce and next 4 ingredients. Place half of cooked lasagna noodles in a greased 13 × 9 × 2 inch baking dish.

4. Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.

5. Repeat layers.

6. Bake at 375 degrees for 45 minutes or until bubbly.

7. Let stand 10 minutes before serving.

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