Cook the lasagna noodles as directed on the package. Rinse and drain.

Cook the mushrooms, onion, pepper and garlic in the olive oil until they are soft, stirring often. Add the shredded carrots. Cook an additional two to three minutes. Add the pasta sauce and greens to the vegetable mix. Bring that to a boil and then simmer for 15 minutes.

Mix together the ricotta cheese, two cups of the mozzarella cheese and the eggs in a separate bowl.

Preheat oven to 350 degrees

Spread one cup of the sauce onto the bottom of your 13 x 9 pan. Layer half each, lasagna noodles, cheese mixture, sauce and parmesan cheese. Repeat layering and top with remaining two cups of mozzarella cheese.

Bake uncovered for 40 minutes, let sit for 15 minutes before serving.