|Fresh spinach||1⁄2 Pound, torn|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Tomato paste||1⁄3 Cup (5.33 tbs)|
|Chopped pitted ripe olives||1⁄4 Cup (4 tbs)|
|Dried oregano||1 1⁄2 Teaspoon, crushed|
|Garlic salt||1⁄4 Teaspoon|
|Lasagna noodles||5 Ounce, cooked and drained|
|Dry curd cottage cheese||1 Cup (16 tbs)|
|Monterey jack cheese||8 Ounce, sliced|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In 1 1/2 quart casserole, cook spinach with water that clings, covered, at HIGH for 5 minutes, stirring once.
Drain and set aside.
In same casserole, cook mushrooms, carrot, onion, and oil, covered, at HIGH for 5 minutes or till tender, stirring once.
Stir in tomato sauce, tomato paste, ripe olives, oregano, and garlic salt.
Cook, covered, at MEDIUM (5) for 10 minutes.
In greased 8 x 8 x 2 inch baking dish, layer half each of the noodles, cottage cheese, spinach, Monterey Jack cheese, and sauce mixture; repeat layers.
Cook, covered, at MEDIUM (5) for 20 minutes or till heated through, giving dish half turn once.
Let stand 10 minutes.
Pass Parmesan cheese.