*  Exported from  MasterCook  *

                            VEGETABLE LASAGNA

Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables                       Pasta
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vegetable cooking spray
   2      cup           Zucchini -- coarsely chopped
   2      cup           Mushrooms -- sliced
   9                    Lasagna noodles -- cooked
   1      cup           Lite ricotta
   3      cup           Spaghetti sauce
   2                    Eggs
     1/2  teaspoon      Salt
   2      cup           Carrot -- coarsely shredded
   1      cup           Mozzarella cheese -- shredded

Coat a medium skillet with cooking spray; place over medium heat
until hot.  add mushrooms; cover and cook 5 minutes, stirring
occasionally. Cook, uncovered, an additional 3 minutes or until
liquid evaporates; set aside.

Combine ricotta and eggs; stir well.  Divide ricotta mixture in half.
Add carrot to half of ricotta mixture; stir well. Add zucchini to
remaining half of ricotta mixture; stir well. Set aside. Arrange 3
lasagna noodles lengthwise in a single layer in a 13x9x2 inch baking
dish coated with cooking spray. Spread carrot mixture on top of
noodles. Combine spaghetti sauce and salt; stir well.  Spoon 1 cup
spaghetti sauce over carrot mixture; top with 3 noodles. Spread
zucchini mixture on top of noodles.

Spoon 1 cup spaghetti sauce over zucchini mixture; top with remaining
3 noodles. Arrange mushrooms on top of noodles. Spoon remaining
spaghetti sauce over mushrooms. Sprinkle with mozzarella cheese. Bake
at 375 degrees for 30 minutes or until bubbly.

Yield 6 servings (about 340 calories per serving)
protein 18.2/fat 8.5/carbohydrate 49/cholesterol 87/
iron 4.5/sodium 415/calcium 230

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