Vegetable Lasagna(Serves 9)

Name: Vegetable Lasagna(Serves 9)
Ingredients: 3 c. grated zucchini; 3 c. grated carrots; 1 Tbsp. olive oil; 3 large eggs; 1 c. grated Parmesan; 2 (10 oz.) pkg. frozen spinach, chopped; 2 1/2 c. spaghetti sauce; 1/2 lb. lasagna noodles; 8 oz. shredded Provolone cheese

9 ingredients

11 steps

Ingredients

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

Directions

1

Saut zucchini and carrots separately in 1/2 tablespoon olive oil each until tender-crisp.
2

Combine eggs and Parmesan in 3 bowls.
3

Stir in 1/3 egg mixture separately into spinach, carrots and zucchini.
4

Spoon 2/3 cup sauce into 9-inch square baking dish. Place half of the noodles over the spaghetti sauce.
5

Spread spinach into dish, then top with 1/3 Provolone, then carrots, top with 1/3 Provolone, then zucchini and top with 1/3 Provolone.
6

Top with remaining noodles and spaghetti sauce.
7

Cover dish with aluminum foil.
8

Bake at 350° for 30 minutes.
9

Remove foil and sprinkle some Provolone on top.
10

Bake 10 minutes longer.
11

Cool before cutting.