Mushroom Zucchini Lasagna

Mushroom Zucchini Lasagna

2 cups sliced fresh mushrooms
1 cup light ricotta cheese
2 eggs, beaten
2 cups coarsely shredded carrots
2 cups coarsely shredded zucchini
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
9 lasagna noodles
3 cups Spaghetti Sauce
1 lb. Mozzarrella cheese slices
Parmesan Cheese

Cook the lasagne noodles in rapidly boiling, lightly salted water for 25 minutes or until tender. Spray a skillet with nonstick cooking spray and heat over medium heat. Add the mushrooms, peppers, garlic, and onions and cook, stirring until liquid has evaporated.

Mix ricotta cheese and beaten eggs in a bowl. Mix half of the mixture with the shredded carrots and half of the mixture with the shredded zucchini in separate bowls.

Spray a 9x13x2 inch casserole dish with nonstick spray. Layer 3 noodles, the carrot mixture and

1/3 of the spaghetti sauce in the prepared pan. Top with 1/3 of cheese slices. Repeat with another layer of 3 noodles, the zucchini mixture, 1/3 of the spaghetti sauce and 1/3 of the cheese sauce. Top with 3 noodles, the mushroom mixture, the rest of the cheese and the rest of the sauce. Sprinkle with Parmesan cheese and bake at 375 degrees for 25-30 minutes or until bubbly and done.