Vegetable Lasagna (wholesome)
At a glance
1 tablespoon olive oil
3 cups grated zucchini
3 cups grated carrots
4 Nature's Yoke eggs
1 cup Parmesan cheese
2 (10 oz.) pkg. spinach (chopped, thawed, drained)
1 large jar spaghetti sauce
1/2 lb. spaghetti (cooked & drained)
2 cups Mozzarella or provolone cheese
1. Saute zucchini and carrots in olive oil. Combine Parmesan cheese and eggs.
2. Combine 1/2 egg mixture with spinach. Mix remaining egg mixture with sauteed carrots and zucchini.
3. Spoon 3/4 cup of spaghetti sauce in the bottom of a 9 x 13 inch pan. Place half of the spaghetti in pan. Layer spinach, half of the cheese, then zucchini mixture. Top with remaining spaghetti, sauce and cheese.
4. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer. Cool 10 minutes before serving.