Vegetable Lasagna

3 c. grated zucchini
2 10 oz. pkgs. frozen chopped spinach, thawed and drained
3 c. grated carrots
1 T. olive oil
3 large eggs
2 1/2 c. spaghetti sauce
1 c. grated Parmesan Cheese
1/2# cooked lasagna noodles
8 oz. shredded provolone or mozzarella cheese

Saute zucchini and carrots separately in 1/2 T. oil each until tender-crisp.
Combine eggs and parmesan.
In three bowls, stir 1/3 egg mixture separately into spinach, carrots, and zucchini.
Spoon 2/3 cup of sauce into 9" x 13" baking pan. Place half of noodles over sauce. Spread spinach into pan; top with 1/3 of provolone, carrots, 2/3 cup of sauce, another 1/3 of provolone, and zucchini.
Top with remaining noodles and sauce; cover pan with aluminum foil. Bake at 350 degrees for 30 minutes; remove the foil, sprinkle with remaining provolone, and bake for 10 minutes longer.
Cool ten minutes before cutting.

This is my Aunt Marie's recipe. It is absolutely wonderful. It is really fussy to make, but soooo worth the effort.

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