Cheese Veggie Lasagna - cooking recipe

Ingredients

8 to 10 lasagna noodles, cooked and drained
1 Tbsp. olive oil
1 small onion, diced
4 garlic cloves, minced
2 - 10 oz. pkg. frozen spinach, thawed and drained
1 c. grated carrots
2 c. cottage cheese
1 c. Swiss cheese, shredded
1/2 c. parmesan cheese, grated
1 c. mozzarella cheese, shredded
salt and pepper to taste

Preparation

Heat oil in skillet and saute onion and garlic until lightly brown and tender.
Add spinach and carrots and desired amount of salt and pepper and continue cooking for several minutes.
Combine cottage cheese, mozzarella cheese and Swiss cheese together and mix well.
Add spinach mixture to the cheese and mix well.
Place 1/3 of this spinach-cheese mixture at the bottom of a 13 x 9 inch baking dish that has been sprayed with non-stick spray.
Place 4 or 5 noodles on top of the mixture, then 1/3 more of mixture and 4 or 5 more noodles.
Place the remaining mixture on top and sprinkle with parmesan cheese.
Bake for 35 to 45 minutes at 350 degrees. Let stand for 15 to 20 minutes before cutting and serving.
For meat lovers, just layer some cooked ground beef or sausage in between the mixture and noodles.