Vegetable Lasagna

• vegetable cooking spray
• 1 c. lite or fat-free Ricotta cheese
• 2 eggs
• 2 c. coarsely shredded carrot
• 2 c. coarsely shredded zucchini
• 9 cooked lasagna noodles, cooked without salt or fat
• 28 oz. spaghetti sauce (low salt low-fat)
• 4 oz. shredded low-fat or no-fat Mozzarella cheese
• 2 c. sliced mushrooms

1. Coat skillet with cooking spray.
2. Put over medium heat.
3. Add mushrooms, cover and cook 5 minutes.
4. Cook, uncovered for 3 more minutes or until liquid evaporates.
5. Set aside.
6. Combine Ricotta and eggs.
7. Stir well.
8. Divide mixture in half.
9. Add carrot to 1/2 Ricotta.
10. Stir well.
11. Add zucchini to other 1/2 Ricotta and stir well.
12. Set aside.
13. Put 3 lasagna noodles lengthwise in 1 layer in 13 x 9 x 2-inch baking dish, coated with spray.
14. Spread carrot mix on top of noodles.
15. Spoon 1 cup of spaghetti sauce over carrots. Top with 3 noodles.
16. Spread zucchini mix over noodles.
17. Spoon 1 cup sauce over zucchini.
18. Top with 3 noodles.
19. Put mushrooms on noodles.
20. Use rest of sauce over mushrooms.
21. Sprinkle with Mozzarella cheese.
22. Bake at 375u0b0 for 30 minutes or until bubbly.

vegetable cooking spray, lite, eggs, carrot, zucchini, lasagna noodles, spaghetti sauce, mozzarella cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697952 (may not work)