Vegetable Lasagna

Southern Living. Have adapted this over time for my family's taste.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 10  lasagna noodles
• 2  cups  sliced fresh mushrooms (I use 16 oz.)
• 1  cup  grated carrot
• 1⁄2 cup  chopped onion
• 1  tablespoon olive oil
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste
• 1 (4 1/2ounce) can  chopped ripe olives, drained (I omit, my kids don't like olives much)
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 1 1⁄2 teaspoons dried oregano (I use 2 t.)
•  salt (I use 1/2 t.)
•  pepper (I use 1/2 t.)
• 2  cups cottage cheese (I use lowfat)
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 4  cups  shredded monterey jack cheese (I have reduced this to 2 cups to lower the fat some)
• 1 (3 ounce) package  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, plus salt and pepper to taste.
4. Place half of cooked lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
5. Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.
6. Repeat layers.
7. Bake at 375 degrees for 45 minutes or until bubbly.
8. Let stand 10 minutes before serving.