Vegetable Lasagna - cooking recipe

Ingredients

2 medium zucchini, shredded
2 large carrots, shredded
2 Tbsp. olive oil
1 (10 oz.) pkg. chopped spinach, thawed, cooked and drained well
2 lb. part-skim Ricotta cheese
8 oz. part-skim Mozzarella, shredded
2 eggs, beaten
salt and pepper to taste
pinch of nutmeg
1 (30 oz.) jar Ragu \"chunky mushrooms and onions\"
9 lasagna noodles, cooked and drained
1/4 c. Parmesan cheese

Preparation

In large skillet, saut zucchini and carrots in olive oil until tender.
Stir in spinach. In medium bowl, combine Ricotta and Mozzarella cheese, eggs, salt, pepper and nutmeg.
Mix well.