Vegetable Lasagna - cooking recipe

Ingredients

32 oz. spaghetti sauce
2 (15 oz.) lite Ricotta cheese
2 eggs *
2 oz. grated Parmesan
1 c. grated Mozzarella
1 1/2 c. chopped mixed cauliflower, broccoli and carrots
20 oz. chopped spinach, thawed
12 to 15 lasagna noodles, 4 to 5 per layer
1/4 to 1/2 c. water

Preparation

*Optional:
In place of 2 whole eggs, use 3 egg whites.