Vegetable Lasagne - cooking recipe

Ingredients

3 c. grated zucchini
3 c. grated carrots
1 Tbsp. olive oil
3 large eggs
1 c. grated Parmesan cheese
2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
2 1/2 c. spaghetti sauce
1/2 lb. lasagne noodles, cooked
8 oz. shredded Provolone cheese

Preparation

Saute zucchini and carrots separately in 1/2 tablespoon oil each until tender-crisp.
Combine eggs and Parmesan.
In 3 bowls, stir 1/3 mixture separately into spinach, carrots and zucchini. Spoon 2/3 cup sauce into 9-inch square baking pan.
Place half of noodles over sauce.
Spread spinach into pan; top with 1/3 of Provolone, carrots, 2/3 cup sauce, another 1/3 of Provolone and zucchini.
Top with remaining noodles and sauce; cover pan with foil.
Bake at 350\u00b0 for 30 minutes, remove foil and sprinkle with remaining Provolone; bake 10 minutes longer.
Cool 10 minutes before cutting.