Veggie Lasagna

1. Heat olive oil in a skillet over medium heat. Then add zucchini, carrot, mushrooms and onion and saute until vegetables are tender and are no longer giving off juices. Add garlic and cook another minute then remove from heat.

2. Place pasta sauce in a medium sized pot over medium heat. Add vegetable mixture and heat through.

3. Cook spinach according to package directions. Drain thoroughly.

4. Place ricotta cheese, Parmesan cheese, parsley flakes, beaten eggs, salt, pepper, and the drained spinach in a mixing bowl and mix until thoroughly combined.

5. Preheat oven to 350 F. Spray a 13 x 9 pan with cooking spray. Spread a thin layer of sauce into the dish. Then make three full layers each of noodles, ricotta mixture, sauce and shredded mozzarella, ending with shredded mozzarella.

6. Bake in a 350 F oven for 35 minutes. Remove pan from oven and set it on a rack. Cool for 15 to 20 minutes before serving.