This is a lighter version than another here on food.com. Followed some of the suggestions, and changed quantities of ingredients. DH thought it was good. Looking forward to the leftovers. I also added one 8 oz. can of tomato sauce to one jar of spaghetti sauce to get the 4 cups of sauce.

Ingredients

8 serv.

spaghetti sauce (your favorite homemade or jar spaghetti sauce)↗1 quart
grated carrot1⁄2 cup
oregano↗1⁄2 teaspoon
cooked whole wheat lasagna noodles↗6
(16 ounce) container ricotta cheese↗1
(8 ounce) package fresh spinach, microwaved and drained↗1
chopped parsley1⁄4 cup
eggs↗2
thinly sliced zucchini1 1⁄2 cups
sliced fresh mushrooms1 cup
chopped onion1⁄2 cup
shredded Italian cheese, mix↗2 cups
grated parmesan cheese1⁄2 cup

Step-by-step instructions

1
Mix carrots, oregano, and spaghetti sauce together.
2
Saute onions and mushrooms.
3
Mix Ricotta, spinach, parsley and eggs together in separate bowl.
4
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
5
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms & onions, ½ Mozzarella, and ½ Parmesan.
6
Repeat layers with remaining ingredients.
7
Bake in 350 degrees oven for about 45 minutes.
8
Let set for 10 minute.

Source: food.com

Original recipe ↗

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