The Best Veggie Lasagna EVER

Protein: Cottage Cheese, Cheddar Cheese, Parmesan Cheese

We used to have potluck recipe parties, where each guest was asked to bring an easy-to-make dish and 10 copies of the recipe. This was brought by my business school friend Whit and his girlfriend Debbie. It is the vegetarian lasagna I have been searching for all my life:

Serves 8

Lasagna noodles (do not cook)
2 10 oz. packages of frozen spinach (cook and drain well)
1 onion, chopped
1 cup grated carrots
1 cup sliced mushrooms
1 can black olives
1/2 jar pitted green olives (incl. pimentos is fine)
2 cups cottage cheese (lowfat works fine)
1 lb. grated mix of jack and chedder cheese
1 package parmesan, grated
1 large jar Ragu

Sautee onion--add carrots and mushrooms. Cook until tender crisp. Stir in Ragu and olives, simmer until heated. Use a 9x13 pan or larger--put a thin layer of sauce on the bottom so noodles don't stick, then layer (2X):
noodles
cottage cheese
spinach
sauce
cheeses
REPEAT

Bake in 375 degree oven for 1 hour, covered tightly with foil