Vegetarian Lasagna

1 (8 ounce) package lasagna noodles
2 (10 ounce) packages chopped spinach
2 cups sliced fresh mushrooms
1 cup grated carrot
1/2 cup chopped onion
1 tablespoon oil
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1/2 cup chopped black olives
1 1/2 teaspoons oregano
2 cups cottage cheese, drained
1 pound Monterey jack cheese, shredded
Parmesan cheese

Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside.

Cook spinach according to package directions and drain well.

In a saucepan cook mushrooms, carrot and onion in oil until tender. Stir in tomato sauce, tomato paste, olives and oregano.

In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes.

Let stand for 10 minutes before serving. Freezes well.