Vegetable Lasagna

• 1 (32 oz.) jar spaghetti sauce
• 16 oz. chopped, frozen spinach, thawed
• 1 medium zucchini, sliced thin
• 2 large carrots, grated
• 1 lb. nonfat Ricotta cheese or cottage cheese
• 3 eggs, beaten or use egg substitute
• 1/8 tsp. nutmeg
• 1/4 tsp. garlic powder
• 1/3 c. fresh chopped parsley or use 2 tsp. dried
• 1 lb. lasagna noodles, uncooked
• 1 lb. nonfat Mozzarella, grated
• 6 Tbsp. grated Parmesan cheese

1. Squeeze moisture out of thawed spinach (do not cook).
2. Cook sliced zucchini just until tender; drain.
3. In a large bowl, combine Ricotta cheese, spinach, grated carrots, eggs, nutmeg, garlic powder and parsley.
4. Mix well.

spaghetti sauce, frozen spinach, zucchini, carrots, nonfat ricotta cheese, eggs, nutmeg, garlic powder, fresh chopped parsley, lasagna noodles, nonfat mozzarella, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170121 (may not work)