Vegetable Lasagna - cooking recipe

Ingredients

1 (32 oz.) jar spaghetti sauce
16 oz. chopped, frozen spinach, thawed
1 medium zucchini, sliced thin
2 large carrots, grated
1 lb. nonfat Ricotta cheese or cottage cheese
3 eggs, beaten or use egg substitute
1/8 tsp. nutmeg
1/4 tsp. garlic powder
1/3 c. fresh chopped parsley or use 2 tsp. dried
1 lb. lasagna noodles, uncooked
1 lb. nonfat Mozzarella, grated
6 Tbsp. grated Parmesan cheese

Preparation

Squeeze moisture out of thawed spinach (do not cook).
Cook sliced zucchini just until tender; drain.
In a large bowl, combine Ricotta cheese, spinach, grated carrots, eggs, nutmeg, garlic powder and parsley.
Mix well.