Vegetable Lasagna - cooking recipe

Ingredients

vegetable cooking spray
1 c. lite or fat-free Ricotta cheese
2 eggs
2 c. coarsely shredded carrot
2 c. coarsely shredded zucchini
9 cooked lasagna noodles, cooked without salt or fat
28 oz. spaghetti sauce (low salt low-fat)
4 oz. shredded low-fat or no-fat Mozzarella cheese
2 c. sliced mushrooms

Preparation

Coat skillet with cooking spray.
Put over medium heat.
Add mushrooms, cover and cook 5 minutes.
Cook, uncovered for 3 more minutes or until liquid evaporates.
Set aside.
Combine Ricotta and eggs.
Stir well.
Divide mixture in half.
Add carrot to 1/2 Ricotta.
Stir well.
Add zucchini to other 1/2 Ricotta and stir well.
Set aside.
Put 3 lasagna noodles lengthwise in 1 layer in 13 x 9 x 2-inch baking dish, coated with spray.
Spread carrot mix on top of noodles.
Spoon 1 cup of spaghetti sauce over carrots. Top with 3 noodles.
Spread zucchini mix over noodles.
Spoon 1 cup sauce over zucchini.
Top with 3 noodles.
Put mushrooms on noodles.
Use rest of sauce over mushrooms.
Sprinkle with Mozzarella cheese.
Bake at 375\u00b0 for 30 minutes or until bubbly.