Instructions: 9 X 13 casserole dish, lightly greased or sprayed. Preheat oven to 350 F.

1. Wet each piece of matzo and set aside.

2. Beat the eggs with a whisk and add the oregano.

3. In a large frying pan, saute the onion until transparent

4. Add the garlic and scallions and continue to cook.

5. Add the carrots, zucchini and mushrooms and continue to saute.

6. Finally add the spinach and cook until wilted.

7. Add the eggs and combine well, seasoning with freshly ground black pepper .

8. Cover the bottom of the prepared pan with red sauce.

9. Place a layer of matzos over the sauce.

10. Put a layer of the vegetable mixture on top of the matzos.

11. Continue layering sauce, matzos and veggies, ending with matzos and sauce.

12. Cover the top with the mozzarella cheese.

13. Bake for 45 minutes in a 350 F oven.

14. Let the lasagna rest for 15 minutes before cutting.

May be baked ahead, cut when cool and reheated (covered).

Serves: 8 people

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