Vegetarian Lasagna - cooking recipe

Ingredients

9 lasagna noodles
2 c. (5 oz.) sliced mushrooms
1 Tbsp. margarine
1 c. grated carrot
6 oz. can tomato paste
16 oz. cream-style cottage cheese
16 oz. Monterey jack cheese, sliced as thin as possible
1/2 c. chopped onion
15 oz. can tomato sauce
1/2 c. chopped pitted olives
1 Tbsp. vegetable oil
1 1/2 tsp. oregano
2 (10 oz.) pkg. frozen, chopped spinach

Preparation

Cook lasagna noodles in boiling water for 8 to 10 minutes or until tender. Drain.
Cook spinach in unsalted water per package directions or for 8 minutes in the microwave without added water. Drain.
In medium saucepan, cook carrots, onion and mushrooms in hot oil until tender, but not brown.
Stir in tomato sauce, tomato paste, olives and oregano.