Ingredients:

1 pack whole wheat lasagna noodles cooked slightly

3 packages (about 10 oz. each) raw spinach

1 tablespoon oil

1 cup grated raw carrots

2 cups sliced fresh mushrooms

1 can (15 oz.) tomato sauce

1 can (6 oz.) tomato paste

1/2 cup chopped pitted rip black olives

1 1/2 teaspoons dried oregano

1 cups cream-style cottage cheese (low fat)

1 lb. sliced Monterey Jack cheese (low fat)

1/4 cup grated Parmesan cheese (low fat)

Directions:

1. Prepare noodles, drain.

2. Prepare spinach according to package (or simply defrost ahead of time).

3. Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.

4. Grease 13 x 9 x 2 inch casserole pan.

5. Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese.

6. Repeat placing remaining 1/3 Monterey Jack cheese on top.

7. Sprinkle with Parmesan cheese.

8. Bake 375 degrees for 30 minutes.

Bon Appetit!