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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.

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