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Veggie Lasagna


1 (1 1/2 qt.) jar of your favorite spaghetti sauce
1/2 cup grated carrots
1/2 tsp. oregano
6 cooked lasagna noodles
1 ( 16 oz. ) container Ricotta cheese
1 pkg. frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups part skim shredded mozzarella
1/2 cup grated parmesan cheese


Mix carrots, oregano, and spaghetti sauce together. 
In a separate bowl, mix ricotta, spinach, and eggs together. 
Spread 1/2 cup spaghetti sauce mixture in bottom of 9 x 13 inch baking dish. 
Layer 3 lasagna noodles, 1/2 of the remaining sauce, 
1/2 of the ricotta mixture, 1/2 of the sliced zucchini, 
1/2 of the sliced mushrooms, 1/2 of the shredded mozzarella, 
and 1/2 of the parmesan. Repeat layers with remaining ingredients. 

Bake in 350 F degree oven for about 45 minutes. Serves 8.