Vegetarian Manicotti - cooking recipe

Ingredients

12 lasagna noodles (no boil)
1 (48 oz.) jar prepared spaghetti sauce
2 1/2 c. finely shredded zucchini
1 1/2 c. finely shredded carrots
3/4 c. finely sliced green onions
2 c. Ricotta cheese
2 eggs, slightly beaten
1 1/4 lb. Mozzarella cheese, shredded

Preparation

Soak lasagna noodles in warm water for five minutes or until softened, taking care the noodles do not stick together.
Combine next 4 ingredients in large bowl; mix well.
Set aside.
In medium bowl, combine Ricotta cheese and eggs.
Spray a 9 x 13 x 2-inch pan with nonstick cooking spray.
Spread 1 1/2 cups of vegetable mixture on bottom of pan.
Divide the Ricotta mixture equally among the softened noodles; spread evenly over each noodle. Reserve one cup of vegetable mixture; set aside.