Vegetarian Lasagna

1. Mix carrots, oregano, and spaghetti sauce together.

2. Mix Ricotta, spinach, and eggs together in separate bowl.

3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.

4. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.

5. Repeat layers with remaining ingredients.

6. Bake in 350 degrees oven for about 45 minutes.

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Nutrient	Quantity
Total fats	11.685 g
Protein	29.2002 g
Carbohydrates	23.1958 g
Energy	318.565 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0816 g
Water	136.1452 g
Aspartic acid	1.4556 g
Calcium, Ca	405.105 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	676.315 g
Fiber, total dietary	2.0045 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Carotene, beta	5312.635 g
Niacin	0.8073 mg
Vitamin A, RAE	710.825 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	0.8804 g
Riboflavin	0.5167 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.0164 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0391 g
Fatty acids, total saturated 20:1	0.0574 g
Glutamic acid	1.9121 g
Sodium, Na	646.285 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2471 g
Total lipid (fat)	11.685 g
Manganese, Mn	0.1445 mg
Fructose	0.3576 g
Proline	0.5552 g
Fatty acids, total saturated 16:0	2.7786 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.0264 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Sucrose	2.3022 g
Choline, total	305.7535 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	4.024 g
Serine	1.0072 g
Fatty acids, total saturated 10:0	0.0564 g
Fatty acids, total saturated 18:0	1.0572 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	0.3035 mg
Selenium, Se	48.1065 g
Ash	4.2802 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	3.9247 g
Pantothenic acid	1.7123 mg
Phenylalanine	0.7212 g
Copper, Cu	0.112 mg
Betaine	0.605 mg
Thiamin	0.1031 mg
Retinol	175.6 g
Methionine	0.3934 g
Iron, Fe	4.126 mg
Carbohydrate, by difference	23.1958 g
Phosphorus, P	501.14 mg
Folate, total	70.345 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.6221 mg
Fatty acids, total saturated 4:0	0.0688 g
Lycopene	0.64 g
Alanine	0.8098 g
Cholesterol	380 mg
Valine	0.9051 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	1.6775 g
Glycine	0.4647 g
Carotene, alpha	2225.38 g
Glucose (dextrose)	0.7571 g
Fatty acids, total saturated 14:0	0.2338 g
Zinc, Zn	2.657 mg
Isoleucine	0.7225 g
Tocopherol, delta	0.0646 mg
Fatty acids, total saturated 12:0	0.0572 g
Fatty acids, total polyunsaturated	2.0671 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	1.1552 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.0664 mg
Vitamin A, IU	11300.745 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	70.345 g
Tryptophan	0.1757 g
Vitamin C, total ascorbic acid	3.7875 mg
Phytosterols	1.015 mg
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	3.3916 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.0384 g
Starch	0.9152 g
Tyrosine	0.528 g
Vitamin B-12	1.33 g
Vitamin K (phylloquinone)	12.0165 g
Fatty acids, total saturated	4.4015 g
Histidine	0.3353 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	4.249 g
Threonine	0.6798 g
Folate, food	70.345 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9.035 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.5797 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	37.03 mg
Lysine	0.9791 g
Potassium, K	589.1 mg
Cystine	0.3257 g
Fluoride, F	3.148 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Spinach	1 package	0	0	0
Carrot	0.5 cup	26.24	6.1312	0.1536
Ricotta cheese	1 container	0	0	0
Parmesan cheese	0.5 cup	148	16	2
Mushroom	1 cup	0	0	0
Zucchini	1.5 cups	0	0	0
Egg	2	143	0.72	9.51
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
spaghetti sauce	1.5 1/2	0	0	0
lasagna noodle	6	0	0	0
part mozzarella cheese	3 cups	0	0	0