Vegetable Lasagna - cooking recipe

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 1/2 ounce) can chopped ripe olives, drained (I omit, my kids don't like olives much)
1 (4 1/2 ounce) 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

Preparation

Cook noodles according to package directions; drain and set aside.
Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender.
Stir in tomato sauce and next 4 ingredients, plus salt and pepper to taste.
Place half of cooked lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.
Repeat layers.
Bake at 375 degrees for 45 minutes or until bubbly.
Let stand 10 minutes before serving.