Beautiful Vegetable Lasagna

• 3 cups grated zucchini
• 3 cups grated carrots
• 1 tablespoon olive oil
• 3 large eggs
• 1 cup grated parmesan cheese
• 2 (10 ounce) packages frozen chopped spinach, cooked 4 minutes in microwave and drained
• 2 1/2 cups marinara sauce
• 1/2 lb lasagna noodle, cooked
• 8 ounces provolone cheese, shredded

1. Saute zucchini and carrots separately in 1/2 TB oil each under tender-crisp.
2. Combine eggs and parmesan.
3. Place each veggie in a bowl.
4. Add 1/3 of egg-cheese mixture to each veggie.
5. Spoon 2/3 cup sauce into 9 inch squre baking dish.
6. Place half of noodles over sauce.
7. Spread spinach over noodles.
8. Top with 1/3 of Provolone cheese, carrots, 2/3 c sauce, another 1/3 of Provolone and zucchini.
9. Top with remaining noodles, then sauce.
10. Cover tightly with foil.
11. Bake at 350* for 30 minutes.
12. Remove foil and sprinkle with remaining Provolone.
13. Bake 10 minutes more, uncovered.
14. Let rest 10 minutes before cutting.

zucchini, carrots, olive oil, eggs, parmesan cheese, minutes, marinara sauce, lasagna noodle, provolone cheese

Taken from www.food.com/recipe/beautiful-vegetable-lasagna-57680 (may not work)