Vegetarian Lasagna

We are not vegetarians, but I'm trying to cut down how much meat we eat. This lasagna is really yummy, and a great way to use some of your garden vegetables.

VEGETARIAN LASAGNA

55 min | 10 min prep

SERVES 8

• 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 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

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.

*You don't really need to cook the noodles beforehand. Just cook your lasagna a little longer until the noodles are soft. I'd say 10-15 minutes more than the recipe says to.