Vegetarian Lasagna

This is a lighter version than another here on food.com. Followed some of the suggestions, and changed quantities of ingredients. DH thought it was good. Looking forward to the leftovers. I also added one 8 oz. can of tomato sauce to one jar of spaghetti sauce to get the 4 cups of sauce.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  quart  spaghetti sauce (your favorite homemade or jar spaghetti sauce)
• 1⁄2 cup  grated carrot
• 1⁄2 teaspoon oregano
• 6  cooked  whole wheat lasagna noodles
• 1 (16 ounce) container ricotta cheese
• 1 (8 ounce) package fresh spinach, microwaved and drained
• 1⁄4 cup  chopped parsley
• 2  eggs
• 1 1⁄2 cups  thinly sliced zucchini
• 1  cup  sliced fresh mushrooms
• 1⁄2 cup  chopped onion
• 2  cups  shredded  Italian cheese, mix
• 1⁄2 cup  grated parmesan cheese

Directions

1. Mix carrots, oregano, and spaghetti sauce together.
2. Saute onions and mushrooms.
3. Mix Ricotta, spinach, parsley and eggs together in separate bowl.
4. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
5. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms & onions, ½ Mozzarella, and ½ Parmesan.
6. Repeat layers with remaining ingredients.
7. Bake in 350 degrees oven for about 45 minutes.
8. Let set for 10 minute.