Vegetable Lasagne

• 3 c. grated zucchini
• 3 c. grated carrots
• 1 Tbsp. olive oil
• 3 large eggs
• 1 c. grated Parmesan cheese
• 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 2 1/2 c. spaghetti sauce
• 1/2 lb. lasagne noodles, cooked
• 8 oz. shredded Provolone cheese

1. Saute zucchini and carrots separately in 1/2 tablespoon oil each until tender-crisp.
2. Combine eggs and Parmesan.
3. In 3 bowls, stir 1/3 mixture separately into spinach, carrots and zucchini. Spoon 2/3 cup sauce into 9-inch square baking pan.
4. Place half of noodles over sauce.
5. Spread spinach into pan; top with 1/3 of Provolone, carrots, 2/3 cup sauce, another 1/3 of Provolone and zucchini.
6. Top with remaining noodles and sauce; cover pan with foil.
7. Bake at 350u0b0 for 30 minutes, remove foil and sprinkle with remaining Provolone; bake 10 minutes longer.
8. Cool 10 minutes before cutting.

zucchini, carrots, olive oil, eggs, parmesan cheese, spaghetti sauce, lasagne noodles, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002907 (may not work)