Vegetable Lasagna

This was a hit all around.
Ingredients:

• 1 1/2 quarts spaghetti sauce
• 1/2 cup grated carrot
• 1/2 teaspoon oregano (optional)
• 9 cooked lasagna noodles
• 1 (16 ounce) container ricotta cheese or cottage cheese depending on preference
• 10 oz package frozen chopped spinach, thawed and well drained
• 2 eggs
• 3/4 cups thinly sliced zucchini
• 3/4 Cups thinly sliced yellow squash
• 1 cup sliced fresh mushrooms
• 3 cups shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions
Mix carrots, oregano, and spaghetti sauce together. Spread 1/2 of sauce mixture in the bottom of a 9 x 13 inch baking dish.

In a separate bowl, mix Ricotta, spinach, and eggs together.

Layer half of lasagna noodles over spaghetti sauce, spread ½ Ricotta mixture over noodles, layer ½ sliced zucchini alternating with 1/2 of yellow squash, ½ of the sliced mushrooms. Cover with ½ of the Mozzarella, and ½ of the Parmesan.

Repeat layers with remaining ingredients.

Bake in 350 degrees oven for about 45 minutes.