Ingredients

• 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 remaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Repeat layers with remaining ingredients. Bake in 350 degree oven for about 45 minutes. Serves 8.