Vegetarian Lasagna

1 1/2 quarts spaghetti sauce
1/2 c grated carrot
1/2 tsp oregano
6 cooked lasagna noodles
1 pkg ricotta cheese
1 pkg frozen chopped spinach, thawed and drained
2 eggs
1 1/2 c thinly sliced zucchini
1 c sliced fresh mushrooms
3 c mozzarella cheese, grated
1/2 c grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together.
Mix ricotta, spinach and eggs together in a seperate bowl.
Spread 1/2 pf spaghetti sauce on bottom of a 9x13 pan.
Layer 3 lasagna noodles, 1/2 of remaing sauce, 1/2 of ricotta mixture, 1/2 of the zuchinni, 1/2 of the mushrooms, 1/2 of the mozzarella and 1/2 of the parmesan.
Repeat layers with remaining ingredients.
Bake at 350 for 45 minutes.