10 whole wheat or spinach lasagna noodles
2 cups broccoli
1/2 cup chopped onion
1 tablespoon olive oil
1 cup grated raw carrots
2 cup sliced zucchini
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1/2 cup chopped pitted ripe olives
1 1/2 teaspoons dried oregano
2 cups cream-style cottage cheese
1 pound sliced Monterey Jack Cheese
1/4 cup grated Parmesan cheese
Place noodles in a pot of boiling water and cook for 8-10 minutes. Drain. Sauté onion in oil until soft. Add carrots, broccoli and zucchini; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano. Butter or grease a 13x9x2 inch casserole or pan. Layer in one-half each of noodles, cottage cheese, sauce mixture, and 1/3 of the cheese slices. Repeat, placing remaining third of Monterey Jack on top. Sprinkle with Parmesan cheese. Bake in preheated 375 degree oven for 30 minutes. Serves 8.