|
|
|
3 c. grated zucchini 3 c. grated carrots 1 Tbsp. olive oil 3 large eggs 2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry 2 1/2 c. spaghetti sauce 1/2 lb. lasagna noodles, cooked and drained 8 oz. shredded Mexican cheese 8 oz. shredded jalapeno cheese Sauté zucchini and carrots separately in 1/2 tablespoon oil in each until tender. Combine eggs and Parmesan. In 3 bowls, stir 1/3 egg mixture separately into spinach, carrots and zucchini. Spoon 2/3 cup sauce into 9-inch square baking dish. Spoon half of noodles over sauce. Spread spinach over noodles. Top with 1/3 Mexican and jalapeno cheeses. Spread carrots, 2/3 cup sauce, another 1/3 cheeses and zucchini. Top with remaining noodles and sauce; cover pan with foil. Bake at 350 degrees for 30 minutes. Remove foil and sprinkle with remaining cheese. Bake 10 minutes longer. Cool 10 minutes before cutting. Yields 9 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |