Vegetarian Lasagna

No Boil Lasagna
based on Barilla recipe (8-12 servings)

1 (9 ounce) box barilla or other brand no-boil lasagna noodles
2 eggs
1 (15 ounce) container  ricotta cheese
4 cups shredded mozzarella cheese
1⁄2 cup Parmesan cheese (optional)
1 (16 oz bag) chopped frozen spinach, cooked and drained (optional)
    (could substitute shredded zucchini and carrots, sauteed with minced garlic)
2 (24 ounce) jars spaghetti or pasta sauce (without meat)
parsley (to garnish)

Preheat oven to 375.
In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. Add vegetables, if using. If you choose not to use the parmesan, just add more mozzarella. Set aside.
In a 13X9X3 pan (a tall lasagna pan), spread 1 cup of sauce on bottom of pan.
Layer in order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture, 1 cup of sauce.
For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
Bake covered with foil for 50-60 minutes.
Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
Let stand 15 minutes before serving.
(If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.)