Vegetarian Lasagna

Ingredients

• 2-1/2 tbsp. olive oil, divided
• 10 uncooked lasagna noodles
• 1 onion, minced
• 2-3 clove garlic, minced
• 1 lb. mushrooms, sliced
• 1 lb. carrots, peeled, shredded
• 3/4 c. pitted ripe olives
• 15 oz. tomato sauce
• 6 oz. tomato paste
• 1-1/2 tsp. oregano
• 1/2 tsp. salt
• 1/8 tsp. freshly ground pepper
• 2 c. creamed cottage cheese, well drained, divided (or regular cheese if no creamed available)
• 2 lb. spinach, cooked, well drained, divided
• 1 lb. 12 oz. Monterey Jack cheese, grated, divided
• 3 Tbsp. grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees.
2. Bring 6 qts. salted water to rapid boil. Add 1 T olive oil and lasagna noodles, 2 or 3 at a time. Cook 8-10 minutes. Drain. Return to kettle with warm water to prevent sticking.
3. In 10-in. skillet heat 1 T oil. Stir in onion and garlic. Saute over moderate heat 2 minutes, stirring continuously. Add mushrooms. Stirring occasionally, saute until moisture evaporates, about 12-15 minutes. Add carrots. Cook 3-5 minutes. Stir in olives, tomato sauce, tomato paste, oregano, salt, and pepper. Combine well. Remove from hear.
4. Grease 9x13 baking pan with remaining 1/2 T oil or cooking spray oil. Line bottom of pan with 5 drained lasagna noodles. Spread over noodles, half the cottage cheese, half the spinach, and a third of the Monterey Jack cheese in that order. Cover with half the tomato mixture. Repeat. Top with remaining Monterey Jack cheese. Sprinkle with Parmesan cheese.
5. Bake in preheated 375 degree oven 45 minutes.