Vegetarian Lasagne
1 ( 1 1/2 qt. ) jar of your favorite spaghetti sauce
1/2 c. grated carrots
1/2 tsp. oragano
6 cooked lasagna noodles
1 ( 16 oz. ) container Ricotta cheese
1 pkg. frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 c. thinly sliced zucchini
1 c. sliced fresh mushrooms
3 c. part skim milk shredded mozzarella
1/2 c. grated parmesan cheese
Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl. Spread 1/2 cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, 1/2 reamiaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Reapeat layers with remaining ingredients. Bake in 350 degree oven for about 45 minutes. Serves 8.
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