Vegetable Lasagna

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