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Ingredients
- 3 c. grated zucchini
- 3 c. grated carrots
- 1 Tbsp. olive oil
- 3 large eggs
- 1 c. grated Parmesan cheese
- 2 10oz. pkgs. frozen chopped spinach, thawed and drained
- 2 1/2 c. spaghetti sauce
- 1/2 pound lasagna noodles, cooked
- 8 oz. shredded provolone cheese
Details
Preparation
Step 1
Saute zucchini & carrots separately in 1/2 Tbsp. oil each until tender-crisp. Combine eggs & Parmesan. In 3 bowls, stir 1/2 egg mixture separately into spinach, carrots, and zucchini. Spoon 2/3 c. sauce into 9-inch square baking pan. Place half of noodles over sauce. Spread spinach into pan; top with 1/3 of provolone, carrots, 2/3 c. sauce, another 1/3 of provolone, & zucchini. Top with remaining noodles & sauce, cover pan with aluminum foil. Bake at 350°F 30 minutes; remove foil & sprinkle with remaining provolone; bake 10 minutes longer. Cool 10 minutes before cutting.
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