1/2 lb ground beef
1/2 cup chopped onion
1 can (26 ounces) spaghetti sauce
1 can (15 ounces) crushed tomatoes
1/2 cup chopped or grated frozen carrots (thawed)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon minced garlic
2 medium zuchinis, sliced
1/2 tablespoon olive oil
1 teaspoon italian seasoning
10-11 oven-ready lasanga noodles
2 cups ricotta cheese
1 egg
8 ounces frozen spinach, thawed and squeezed dry
1/8 teaspoon pepper
1/4 cup grated parmesan cheese
1 teaspoon parsley
2 cups (8 ounces) shredded mozzarella cheese
      

-In a large skillet, cook ground beef and onion over medium heat until meat is no 
 longer pink; drain and rinse. Stir in spaghetti sauce, crushed tomatoes, chopped 
 carrots, basil, oregano, and minced garlic. Bring to a boil. Reduce heat; cover 
 and simmer for 10 minutes.
-Sauté zucchini in olive oil and Italian seasoning 3-4 mins or until tender.
-If not using oven-ready noodles, lay noodles in bottom of pan, cover with boiling 
 water and let sit until soft.
-Mix 2 cups ricotta cheese, egg, spinach, pepper, parmesan cheese, and parsley.
 Spray 13 x 9 in. pan with cooking spray. Put a thin layer of sauce in bottom of pan.
 Layer: (repeat three times)
 noodles
 spinach-cheese mixture
 zucchini
 meat sauce
 mozzarella cheese
-Cover with foil and bake at 375 for 30 minutes. Remove foil and bake another 
 10-15 minutes. Let stand 5 minutes before serving.