Ingredients
1 1/2 quarts spaghetti sauce (Prego tomato,basil,garlic)
1/2 cup grated carrot
1/2 teaspoon oregano
6 cooked lasagna noodles
1 (16 ounce) container ricotta cheese
1 (16 ounce) package frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups shredded part-skim mozzarella cheese
1/2 cup grated parmesan cheese
Preparation
1 Mix carrots, oregano, and spaghetti sauce together. 2 Mix Ricotta, spinach, and eggs together in separate bowl. 3 Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish. 4 Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan. 5 Repeat layers with remaining ingredients. 6 Bake in 350 degrees oven for about 45 minutes.
