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
• 41/2 oz can chopped ripe olives
• 11/2 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.

2. In saucepan, sauté mushrooms in oil until soft; add carrots, onion, garlic, salt & pepper and sauté until tender, but not brown. Stir in tomato sauce, paste, olives and oregano and simmer for 10-15 minutes. Let cool slightly.

3. In greased 13×9×2 baking dish, layer half each of noodles, cottage cheese, sauce mixture and Jack and mozzarella cheese. Repeat layer. Bake at 375 degrees for 45 minutes. Cover with foil and let stand 10-15 minutes before serving. Serve with Parmesan cheese.

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