Insanely Easy Spinach Lasagne

This is a really simple meal to make. My kids love it and I can sneak extra veggies into Rayna the picky-eater. I even suffer through my dairy allergy to eat it once in a while.

lasagne noodles*
1 package frozen chopped spinach
1 large carrot, shredded
1 cup mushrooms, diced
2 zucchini, diced
2 eggs
16 oz ricotta cheese
1 package shredded mozzarella**
Grated parmesan cheese
1 large jar of your choice of pasta sauce.

* The ones you don't have to pre-cook are easiest.
** Fresh mozzarella is so much better, if you feel like spending the money.

Preheat the oven to 350 degrees.

1. Mix ricotta, eggs, spinach, mushrooms, carrot, zucchini, and mushrooms in a bowl.
2. Spread a layer of sauce on the bottom of a 9x13" pan. Arrange lasagne noodles in a single layer over the sauce. Spoon ricotta mixture over the noodles.
3. Alternate layers of sauce, noodles, ricotta. End with a layer of sauce over noodles.
3. Sprinkle mozzarrella over top layer of sauce and top with grated parmesan.
4. Bake for 40-45 minutes.