Vegetarian Lasagne - cooking recipe

Ingredients

3 to 4 carrots, shredded in food processor
2 medium zucchini, shredded in food processor
1 (10 oz.) pkg. frozen spinach, thawed, with liquid
1 egg
3 lb. Ricotta cheese (fat-free works well)
1 (2 c.) pkg. shredded Mozzarella (part-skim works well)
1 large jar spaghetti sauce
1 pkg. uncooked lasagna noodles
Parmesan cheese

Preparation

Mix first 5 ingredients in large bowl until well-blended. Cover bottom of large (15 x 10-inch) baking dish with thin layer of sauce.
Place a layer of uncooked noodles covering bottom (I use 6).
Put 1/2 of Ricotta mixture next.
Cover with sauce, sprinkle with Mozzarella and Parmesan.
Repeat with noodles, Ricotta, sauce and cheeses, then place one more noodle layer and top with more sauce.
Cover tightly with foil and bake at 350\u00b0 for at least 1 1/2 hours or until noodles are tender.