Vegetarian Lasagna

9 sheets of lasagna noodles, uncooked
small container of ricotta cheese
bag of shredded mozzarella cheese
can of Pasta sauce - garden vegetables
1 large onion, chopped
2 bell peppers, chopped
2 jalapeno peppers, chopped
Baby carrots, sliced
3 cloves of garlic crushed
salt and pepper to taste

In a large pan combine all the vegetable with half of the garlic with a little water on the bottom of the pan. Cover and let simmer on low heat while making the sauce.

In a large bowl, mix sauce and ricotta cheese. Add salt and pepper to taste. Sauce should be liquidy so if needed add some water.

In a 9 x 13 pan, layer the bottom with a thin layer of sauce mixture and place three of lasagna sheets down. On top layer with sauce and then vegetable mixture. Add some mozarella cheese. Place the next layer of noodles and repeat the sauce, vegetables and cheese.

Cook at 375 for 45 minutes covered. When a knife can easily go through all the layers, uncover and leave in oven for additional 5 minutes. Take out of oven and let stand for 15 minutes. Makes 6 - 8 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MTRASPOVA.