Ingredients:
3 cups grated zucchini
3 cups grated carrots
1 tablespoon olive oil
3 large eggs
1 cup grated parmesan cheese
2 (10 ounce) packages frozen chopped spinach, cooked 4 minutes in microwave and drained
2 1/2 cups marinara sauce
1/2 lb lasagna noodles, cooked
8 ounces provolone cheese, shredded
Directions:
Saute zucchini and carrots separately in 1/2 TB oil each under tender-crisp.
Combine eggs and parmesan.
Place each veggie in a bowl.
Add 1/3 of egg-cheese mixture to each veggie.
Spoon 2/3 cup sauce into 9 inch squre baking dish.
Place half of noodles over sauce.
Spread spinach over noodles.
Top with 1/3 of Provolone cheese, carrots, 2/3 c sauce, another 1/3 of Provolone and zucchini.
Top with remaining noodles, then sauce.
Cover tightly with foil.
Bake at 350* for 30 minutes.
Remove foil and sprinkle with remaining Provolone.
Bake 10 minutes more, uncovered.
Let rest 10 minutes before cutting.
Servings: 9
Time preparation: 25 min.
Time total: 65 min.