Vegetable Lasagna(Serves 9)

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

1. Saut zucchini and carrots separately in 1/2 tablespoon olive oil each until tender-crisp.
2. Combine eggs and Parmesan in 3 bowls.
3. Stir in 1/3 egg mixture separately into spinach, carrots and zucchini.
4. Spoon 2/3 cup sauce into 9-inch square baking dish. Place half of the noodles over the spaghetti sauce.
5. Spread spinach into dish, then top with 1/3 Provolone, then carrots, top with 1/3 Provolone, then zucchini and top with 1/3 Provolone.
6. Top with remaining noodles and spaghetti sauce.
7. Cover dish with aluminum foil.
8. Bake at 350u0b0 for 30 minutes.
9. Remove foil and sprinkle some Provolone on top.
10. Bake 10 minutes longer.
11. Cool before cutting.

zucchini, carrots, olive oil, eggs, parmesan, frozen spinach, spaghetti sauce, lasagna noodles, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6749 (may not work)