Vegetable Lasagna

Ingredients

• 10 lasagna noodles
• 2 cups sliced fresh mushrooms (I use 16 oz.)
• 1 cup grated carrot
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1 (15 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste
• 1 (4 1/2 ounce) can chopped ripe olives, drained (I omit, my kids don't like olives much)
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 1 1/2 teaspoons dried oregano (I use 2 t.)
• salt (I use 1/2 t.)
• pepper (I use 1/2 t.)
• 2 cups cottage cheese (I use lowfat)
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 4 cups shredded monterey jack cheese (I have reduced this to 2 cups to lower the fat some)
• 1 (3 ounce) package refrigerated grated parmesan cheese