Instructions: Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large saute pan, saute onion and garlic in small amount of broth or water until translucent. Add carrots, mushrooms, basil, oregano and parsley; cook until tender. Add olives and tomato ingredients, and cook over low heat until heated through. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer. Top with grated parmesan. Bake 30-40 minutes, let stand 10 minutes before serving.

NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for tomato puree; puree or crushed tomato to coat pan.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.