Categories: Vegetarian

Ingredients

• 12 lasagna noodles
• 1-2 tbsp. oil
• 2 c. sliced mushrooms
• 1/2 C. chopped onion
• 11/2 C. grated carrot
• 1-2 cloves garlic, grated
• Salt & pepper to taste
• 1 28 oz. can tomato sauce
• 1 6 oz. can tomato paste
• 4 1/2 oz can chopped ripe olives
• 1 1/2 tsp. dried oregano, crushed
• 2 C. cottage cheese, drained
• 8 oz. jack cheese, grated
• 8 oz. mozzarella cheese, grated
• Grated Parmesan cheese

Directions

1. Cook lasagna until tender. Drain well and set aside.

2. Preheat oven to 375°. Spray a 13×9×2 baking dish with vegetable spray.

3. In a large skillet, sauté mushrooms in oil until soft; add carrots, onion, garlic, salt & pepper and sauté until tender, but not brown. Stir in tomato sauce, tomato paste, olives and oregano and simmer for 10-15 minutes.

4. In prepared baking dish, spread a little sauce on the bottom. Layer h1/2 each of the noodles (6), cottage cheese, sauce and mixture of cheeses. Repeat layers.

5. Bake for 45 minutes. Let stand 10-15 minutes before serving. Serve with Parmesan cheese.

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