Vegetable Lasagna

1 container (15 oz.) Ricotta Cheese (use part-skim version)
2 cups (8 oz.) shredded mozzarella cheese, divided
2 eggs
2 cups shredded carrot
1 pkg. (10 oz.) frozen chopped broccoli, thawed and well drained (spinach also works great)
9 cooked lasagna noodles (I prefer whole wheat noodles)
1 jar Prego Chunky Garden Combo Pasta Sauce, divided (or any organic sauce)
Grated Parmesan Cheese

Mix ricotta cheese, 1 cup mozzarella cheese, eggs, carrots, and broccoli. Set aside. Place 3 lasagna noodles in a greased 3-quart shallow baking dish. Top with half of the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese. Bake at 400 degrees for 30 minutes or until hot. Let stand 10 minutes. Serve with Parmesan Cheese. Makes 8 servings