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Vegetable Lasagna

Vegetable Lasagna 9 lasagna noodles
2 c. sliced fresh mushrooms
1 c. carrots, grated
1/2 c. chopped onion
1 tbsp. cooking oil
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. sliced pitted black olives
1 1/2 tsp. dried oregano
1 1/2 c. cottage cheese, drained
8 oz. Monterey jack cheese, sliced
Parmesan cheese

Cook noodles according to directions on box, drain and set aside. In a skillet heat oil and cook mushrooms, carrots and onions until tender. Stir in tomato sauce, tomato paste, olives and oregano. In a greased 11x7” baking dish lay down 3 of the noodles, a third of the cottage cheese, a third of the Monterey jack cheese and then a third of the sauce mixture; repeat two more times. Bake in a 375 degree oven for 30 minutes. Let stand 10 minutes before serving. Sprinkle with Parmesan cheese. Makes 8 servings.

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