Vegetable Lasagna - cooking recipe

Ingredients

12 lasagna noodles (uncooked)
1 c. shredded carrots
1 Tbsp. vegetable oil
1 (15 oz.) can tomato sauce
1 (4 oz.) can sliced ripe olives, drained
1 tsp. dried fennel
2 c. cottage cheese, divided
1 (10 oz.) pkg. frozen spinach, drained
2 (8 oz.) pkg. sliced Mozzarella cheese, divided
2 c. sliced mushrooms
1/2 c. chopped onion
1 (18 oz.) can tomato paste
1 1/2 tsp. dried oregano
grated Parmesan cheese

Preparation

Cook noodles according to package directions; drain and set aside.
Cook mushrooms, carrots and onions in oil in a large skillet over medium heat until tender.
Stir in tomato paste, sauce, olives and fennel.
Bring to a boil.
Remove from heat.