"You Won'T Know It'S Vegetarian Lasagna" - cooking recipe

Ingredients

2 1/2 Tbsp. olive oil, divided
10 uncooked lasagne noodles
1 onion, minced
1 lb. fresh mushrooms, sliced
1 lb. carrots, peeled and shredded
1 garlic clove, minced
3/4 c. pitted ripe (black) olives, sliced
1 (15 oz.) can tomato sauce
6 oz. tomato paste
1 1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp. ground pepper
2 c. creamed cottage cheese, well drained and divided
2 lb. spinach (fresh), cooked, well drained and divided
1 lb. plus 12 oz. Monterey Jack cheese, grated and divided
3 Tbsp. grated Parmesan cheese

Preparation

In 2 gallon kettle, bring 6 quarts salted water to rapid boil. Add 1 tablespoon olive oil and lasagna noodles, 2 or 3 at a time. Cook 8 to 10 minutes; drain.
Return to kettle with warm water to prevent sticking.