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
- Prepare noodles, drain.
- Prepare spinach according to package (or simply defrost ahead of time)
- Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.
- Grease 13 x 9 x 2 inch casserole pan.
- Layer 1/2 each noodle, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.
- Bake 375 degrees for 30 minutes. Serves 8.