3 c. grated zucchini
2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 lb. lasagna noodles, cooked
1 c. grated Parmesan cheese
8 oz. shredded Provolone cheese
3 c. grated carrots
2 1/2 c. spaghetti sauce
3 lg. eggs

Saute zucchini and carrots separately in 1/2 tablespoon oil. Until tender and crisp. Combine eggs and Parmesan cheese. In 3 bowls, stir 1/3 egg mixture separately into 9 inch square pan. Place half of noodles with 1/3 of Provolone, carrots, 2/3 cup sauce, another 1/3 of Provolone and zucchini. Top with remaining noodles and sauce; cover with foil. Bake at 350 degrees for 30 minutes; remove foil and sprinkle with remaining Provolone; bake 10 minutes longer. Cool 10 minutes before cutting.