10 lasagna noodles
2 tbsp. olive oil
2 lbs. spinach
1/2 lb. mushrooms, sliced
2 med. sized carrots, grated
1 med. sized onion, chopped
2 garlic cloves, crushed
1 1/2 c. tomato sauce (15 oz.)
1 1/4 c. tomato paste (12 oz.)
1 1/2 tsp. dried oregano
1 tsp. dried basil
3 c. Ricotta cheese
2 eggs
2 c. each Jack cheese and Mozzarella
1 c. fresh grated Parmesan cheese

Cook noodles in boiling water until tender. Drain and mix 2 tbsp. olive oil with noodles. Set aside.

Rinse spinach well. In medium size saucepan cook spinach, covered, without water except for the drops that cling to the leaves. Reduce heat when steam forms and cook 3-5 minutes. Drain well and chop.

Preheat oven to 375 degrees. Oil a 13x9 inch oven-proof casserole.

In large saucepan, heat the remaining oil. Cook mushrooms, carrots, onion and garlic until tender but not brown. Stir in tomato sauce, tomato paste, oregano and basil.

In small bowl beat eggs into Ricotta cheese and add chopped spinach. In the casserole, place 1/2 of noodles, then 1/2 Ricotta cheese mixture, Jack and Mozzarella cheese and sauce. Repeat layers.

Bake for 30-40 minutes. Sprinkle with 1/2 cup Parmesan cheese. Let stand 10 minutes. Serve with remaining Parmesan cheese.