1 lb. lasagna noodles, uncooked
10 carrots, peeled and sliced
1 chopped onion
4 cloves garlic, minced
48 oz. spaghetti sauce (Prego)
3/4 c. water
4 tsp. oregano
2 tsp. basil
2 tsp. salt
1 lb. sliced mushrooms
4 zucchini in strips
3 pkgs. spinach (defrosted)
32 oz. Ricotta cheese
4 beaten eggs
1/2 c. Parmesan, grated
16 oz. shredded Mozzarella
1/2 c. sliced olives

In microwave, cook carrots, onion and garlic, until onion is tender. Stir in spaghetti sauce, water, oregano, salt and basil; simmer, covered on top of stove until carrots are tender. Stir in zucchini and mushrooms; cook, uncovered, about 15 minutes. Squeeze excess liquid from spinach. In a bowl, stir Ricotta, Parmesan and eggs. In greased pan, layer noodles, spinach, noodles, cheese mixture, noodles, sauce, olives. Bake covered 375 degrees for 35 minutes. (if you have refrigerated this before baking, it may take up to 2 hours to cook). Top with Mozzarella. Return to oven 5-10 minutes to melt cheese. Let stand 10 minutes before cutting. Serves 8-10.