3 c. grated zucchini
3 c. grated carrots
1 tbsp. olive oil
3 large eggs
1 c. grated Parmesan
2 (10 oz.) pkg. frozen spinach, chopped
2 1/2 c. spaghetti sauce
1/2 lb. lasagna noodles
8 oz. shredded Provolone cheese

Sauté zucchini and carrots separately in 1/2 tablespoon olive oil each until tender-crisp. Combine eggs and Parmesan in 3 bowls. Stir in 1/3 egg mixture separately into spinach, carrots and zucchini. Spoon 2/3 cup sauce into 9-inch square baking dish. Place half of the noodles over the spaghetti sauce. Spread spinach into dish, then top with 1/3 Provolone, then carrots, top with 1/3 Provolone, then zucchini and top with 1/3 Provolone. Top with remaining noodles and spaghetti sauce. Cover dish with aluminum foil.

Bake at 350°F for 30 minutes. Remove foil and sprinkle some Provolone on top.

Bake 10 minutes longer. Cool before cutting.