Vegetarian Lasagna

  
1 ½ quarts spaghetti sauce
½ cup grated carrot
½ teaspoon oregano
6 cooked lasagna noodles
1 (16 ounce) container ricotta cheese
1 (16 ounce) package frozen spinach, thawed and well drained
2 eggs
1 ½ cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl.
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
Repeat layers with remaining ingredients.
Bake in 350 degrees oven for about 45 minutes.