Ingredients
2 Tbls olive oil
10 uncooked lasagna noodles (I use the no-boil type from Trader Joe’s)
1 onion, minced (I like to use a sweet onion)
3 - 5 cloves garlic, minced (depending how you like garlic)
1 pound mushrooms, sliced ( I like Crimini)
1 pound carrots, peeled and shredded (can purchase already shredded)
¾ c pitted olives, sliced
26 oz favorite Pasta or Marinara Sauce (I like Classico brand, 2 large jars, using approx 1-1/2 jars for sauce mixture. Keep some for lining the pan for first layer of noodles since they are not cooked, they need a little more sauce)
1 15 oz can crushed tomatoes
4 T tomato paste
1-1/2 teas oregano (or more, do to taste)
½ teas salt
1/8 teas pepper
2 cups creamed cottage cheese, well drained (I use fat free)
2 pounds spinach, cooked and well drained
1 pound + 12 oz Monterey Jack cheese, grated
3 Tbls Parmesan cheese, grated
Preparation
In a10-inch skillet heat olive oil. Stir in onion and garlic. Saute over moderate heat 2 minutes, stirring continuously. Add mushrooms. Stir/Saute 15 minutes to eliminate moisture. Add carrots. Cook 3-5 minutes. Stir in olives, tomato mixture, tomatoes, paste, oregano, salt and pepper. Combine well. Remove from heat.
Grease a 9x13 high sided baking pan with olive oil and some of the jar sauce. Line pan bottom with 5 noodles. Spread half the cottage cheese and spinach and one-third Monterey Jack cheese. Cover with half the remaining tomato mixture. Repeat layers. Top with remaining Jack cheese. Bake in preheated 375 degree oven for 45-60 minutes. Add parmesan cheese about 15 minutes before completely done.
