2 tbsp. vegetable oil
1 c. onion, chopped
2 cloves garlic, minced
1/2 lb. mushrooms, sliced (about 3 c.)
1 1/2 c. carrots, grated
1 c. green bell pepper, chopped
1 (32 oz.) jar spaghetti sauce
1/4 c. parsley, snipped
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. dried thyme
1/8 tsp. pepper
1 (8 oz.) pkg. lasagna noodles
2 tsp. vegetable oil
2 eggs
1 (15 oz.) carton Ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
4 (4 oz.) pkgs. Monterey Jack cheese, shredded
1/2 c. Parmesan cheese, freshly grated

Heat oil in large skillet; saute next 5 ingredients over medium heat until vegetables are tender (7 to 10 minutes). Stir in spaghetti sauce, parsley and spices; simmer over low heat about 10 minutes. Cook pasta in boiling, salted water until tender; drain. Gently toss 2 teaspoons oil into noodles; set aside. Beat eggs into Ricotta cheese. Spoon about 1/2 cup sauce mixture on bottom of 9 x 13-inch pan; cover with half of noodles. Spread with half of Ricotta cheese, half of spinach, half of Monterey Jack cheese and half of sauce. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, in a 375 degree oven until bubbly in center (45 to 50 minutes). Let stand 15 minutes before cutting into squares. Serves 12.