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Vegetarian Lasagna

lasagna noodles
1 pound fresh spinach
2 cups fresh mushrooms, sliced
1 cup grated carrots
1/2 cup chopped onion
1 tbl. cooking oil
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 cup chopped ripe olives
1 1/2 tsp. oregano
1 (15 oz.) container ricotta cheese
16 oz. monterey jack cheese, sliced
grated parmesan cheese

Cook lasagna noodles in boiling unsalted water for 8-10 min. or
until tender; drain. Rinse spinach, cook covered (no extra water)
for 5 min. or until wilted. Stir once or twice.

In saucepan cook mushrooms, carrots, and onions in hot oil till
tender, but not brown. Stir in tomato sauce, tomato paste, olives,
and oregano. Simmer for 5 min.

In a greased 13x9x2 inch baking dish. layer half each of the noodles,
ricotta, spinach, Jack cheese, and sauce. Repeat layers. reserving
several slices of cheese for the top.

Bake at 375F for 30 min. Let stand 10 min. before serving. Pass
the parmesan.

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