Vegetable Lasagna

10 lasagna noodles
2 cups sliced fresh mushrooms
1 cup grated carrots
1/2 cup chopped onions
1 tablespoon olive oil
1 (15 oz) can tomato sauce
1 (12 oz) can tomato paste
1 (4 1/2 oz) can chopped ripe olives, drained
1 (4 1/2 oz) can chopped green chilies, drained
1 1/2 teaspoons dried oregano
2 cups cottage cheese
1 (10 oz) package frozen chopped spinach, thawed and well drained
4 cups shredded monterey jack cheese
1 (3 oz) package refrigerated grated parmesan chees

1. Cook noodles according to package directions; drain and set aside.
2. Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender.
3. Stir in tomato sauce and next 4 ingredients.
4. Place half of cooked lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
5. Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.
6. Repeat layers.
7. Bake at 375 degrees for 45 minutes or until bubbly.
8. Let stand 10 minutes before serving.