Serves: 5
Total Calories: 636

8 ounces lasagna noodles
1 pound fresh (or frozen leaf) spinach
2 cups sliced fresh mushrooms
1 cup grated carrot
1/2 cup chopped onion
1 tablespoon cooking oil
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup chopped ripe olives
1 1/2 teaspoons oregano
2 cups (16 ounces) cream-style cottage cheese
16 ounces Monterey Jack cheese, sliced
1 grated Parmesan cheese

Cook lasagna noodles in boiling unsalted water for 8-10 minutes, or until tender; drain. Rinse spinach; cook covered (no extra water) for 5 minutes, turning.

In saucepan cook sliced mushrooms, carrots, and onions in hot oil till tender, but not brown. Stir in tomato sauce, tomato paste, olives, and oregano. In greased 9x13x2-inch baking dish, layer half each of the noodles, cottage cheese, spinach, Jack cheese, and sauce mixture; repeat layers, reserving several cheese slices for top. Bake at 375° for 30 minutes. Let stand 10 minutes before serving. Pass the parmesan.

Nutritional Facts:

Serves: 5
Total Calories: 636
Calories from Fat: 322

More Recipes from the The Recipe Hall of Fame Cookbook Cookbook:
Spaghetti Pie
Supreme Beef Casserole
Football Casserole
Fettuccine Primavera
Spaghetti Carbonara
Fettuccine with Zucchini-Basil Sauce
Low Country Fettuccini
Seafood Supreme with Pasta
Gourmet Chicken Spaghetti
Pesto Chicken with Bow Tie Pasta
Lasagna Pie
Vegetarian Lasagna
Mexican Lasagna
Linguini Pesto
Cowboy Casserole
Chicken Broccoli Quiche
Yellow Shrimp Risotto
Easy Rice Casserole
Wild Rice Chicken Casserole
Wild Rice
Sausage and Rice Casserole
Turkey Jambalaya
Chicken and Sausage Jambalaya
Chicago-Style Pizza