Vegetarian Lasagne

Cook noodles in boiling salted water for 8 to 10 minutes. Drain.

Thaw spinach.

Saute onion in oil until soft.

Add carrots and mushrooms; cook until crisp-tender.

Stir in tomato sauce, paste and oregano.

Grease a 13 x 9-inch casserole.

Layer 1/2 of noodles, cottage cheese, spinach, sauce mixture and 1/2 of the cheese slices.

Repeat, placing remaining 1/2 of Monterey Jack on top.

Sprinkle with Parmesan cheese.

Bake in preheated 375° oven for 30 minutes.

Serves 8.