Directions

1. Preheat oven to 375°. In 12-inch skillet, heat olive oil over medium heat and cook mushrooms, carrots, onion and garlic until carrot is almost tender, about 5 minutes. Stir in Pasta Sauce; heat through.
2. Meanwhile, in medium bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, spinach, salt and Italian seasoning; set aside.
3. In 13 x 9-inch baking dish, evenly spread 1/2 cup Sauce mixture. Arrange 4 lasagna noodles, lengthwise over Sauce, overlapping edges slightly. Spread 1/3 of the ricotta mixture over noodles; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1/2 cup mozzarella cheese. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking 10 minutes or until bubbling.