Veggie Lasagna

9 cooked lasagna noodles
2 10oz. pkgs. frozen spinach, thawed & squeezed dry
3 C. sliced zucchini or cucumber
3 C. cottage cheese
2 C. sliced mushrooms
2 C. finely grated carrots
1 C. grated onion
2 eggs, lightly beaten
¼ C. parmesan cheese
3 ½ C. spaghetti sauce
4-6 oz. grated mozzarella cheese

In a large bowl, mix veggies, eggs & cheeses (except mozzarella). Spread ½ C. sauce in bottom of a greased 13x9 in. baking pan. Lay three noodles over sauce. Spread w/ half of veggie mixture. Top w/ 1 C. sauce & sprinkle w/ mozzarella cheese. Repeat layers once & cover w/ remaining 3 noodles, then remaining 1 C. sauce. Cover w/ foil; bake at 350° 45 min. Uncover; top w/ mozzarella cheese & bake 15 min more. Let stand 15-20 min. before cutting.
*To make lasagna easier to cut & serve, place middle layer of noodles diagonally in pan, trimming edges to make them fit.