Vegetarian Lasagna


1 1⁄2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
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

Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan. Repeat layers with remaining ingredients. Bake in 350 degrees oven for about 45 minutes.


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