Zucchini & black olives provide another "interesting variation" on the standard lasagna flavor. This recipe can be frozen with no loss of flavor!

2 tablespoon oil
1 large clove garlic, minced
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 medium zucchini, coarsely grated
1&1/2 cups sliced mushrooms
1&1/2 cups tomato sauce
1- 5&1/2-ounce can tomato paste
1/4 cup grated Parmeasn cheese
2 cups cottage cheese, mixed with 1 egg
1/2 cup black olives, (or more IF ya like, I LIKE!)
2 cups grated mozzarella cheese
8-ounce lasagne noodles, cooked;(I used the "oven-ready" noodles)
10-ounces spinach, torn in 1-inch pieces,(I used baby spinach and did NOT tear!)

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Saute'garlic in oil for 1 minute.
Add onion, green pepper, celery & herbs & cook for another 5 minutes.
Add zucchini & cook another 5 minutes.
Add mushrooms, tomato sauce & tomato paste.
Simmer 20 minutes more.
Remove from heat & add parmeasan cheese & mix well.

Spread a small amount of the sauce in the bottom of a greased, 2-quart-casserole dish.
Layer in 1/2 of each of the ingredients;.....noodles, sauce, cottage cheese, spinach,mozzarella & olives.

Repeat for another "layer", with the second "1/2"!

Cover & bake for 1 hour at 350'f.,