Spinach Lasagna Florentine

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Ingredients  2  tablespoons olive oil  3  medium carrots, finely chopped  1  package (8 to 10 ounces) sliced mushrooms  1  medium onion, finely chopped  2  cloves garlic, finely chopped  1  jar (1 pound 10 ounces)   Pasta Sauce  1  15 ounces ricotta cheese  2  cups (8 ounces) shredded mozzarella cheese, divided  1  box (10 ounces) frozen chopped spinach, thawed and squeezed dry  2  eggs  1/4  cup grated Parmesan cheese  1  teaspoon salt  1  teaspoon dried Italian seasoning  16  lasagna noodles, cooked and drained    Directions: Preheat oven to 375°F. In 12-inch skillet, heat olive oil over medium heat. Cook carrots, mushrooms, onion and garlic until carrots are almost tender, about 5 minutes. Stir in Pasta Sauce; heat through.   Meanwhile, in medium bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, spinach, eggs, Parmesan cheese, salt and Italian seasoning; set aside.   In 13×9-inch baking dish, evenly spread 1/2 cup sauce mixture. Arrange 4 lasagna noodles, lengthwise over sauce, overlapping edges slightly. Spread 1/3 of ricotta mixture over noodles; repeat layers, ending with noodles.  Top with remaining sauce and 1/2 cup mozzarella cheese. Cover with foil and bake 40 minutes. Remove foil and continue baking 10 minutes or until bubbling.