Veggie Lasagna

1 Eggplant cut thin
1 Zucchinni cut thin
Potato 2 medium cut thin
Onion cut thin 1 large
half Green Peppers in strips
1 package Frozen Spinach thawed and drained
Half a tub Light ricotta
Pasta sauce (homemade or store bought)
1 340 package of part skim mozzarella cheese grated

1. Put a small amount of sauce in a 9x11 pan.
2. Put a layer of eggplant, cover with sauce, 1/4 of the onion and green pepper. Add about 1/2 cup of cheese.
3. Put a layer of potato, cover with sauce, 1/4 of the onion and green pepper. Add about 1/2 cup of cheese.
4. Put a layer of zucchinni, cover with sauce. 1/4 of the onion and green pepper. Add about 1/2 cup of cheese.
5. combine spinach and ricotta, place dolops over layer. Cover with sauce.
6. Add a final layer of eggplant sauce and cheese.
7. Cover with tin foil but be carful not to let the foil touch the cheese. Place on a baking sheet to avoid oven messes.
8. Bake at 350 for an hour. Uncoevr and bake for another 20. Let stand for about 10 min before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user NENE_7496.