Marcy's Veggie Lasagne

3 Roma tomatoes, chopped
Italian Seasoning
2 garlic cloves
9 Whole Wheat Lasagne noodles
1 cup sliced Zucchini ( about 1 small)
1/2 cup lowfat Ricotta Cheese
1 cup firm tofu
1 cup chopped broccoli
1/2 cup fresh spinach
1/2 cup chopped carrots
1/4 cup part skim mozzarella cheese
6 slices fat-free provolone cheese
garlic powder, salt and pepper to taste

In a small saucepan, sprayed with a tiny bit of canola oil, cook the tomatoes with the garlic and Italian seasoning blend. Sometimes I also add a splash of red wine vinegar or balsalmic if I have it on hand. Cook the tomatoes for about 20 mins or so until they have reduced themselves to a sauce-like pile. Meanwhile, put a large pot to boil (on high) with enough water to more than cover the noodles, add a bit of salt to season the noodles. Cook the noodles until flexible, but still have a bit of firmness to them. In a small square pan that you have sprayed with non-stick , place the sliced zucchini in one layer. Place a layer of noodles carefully on top, slicing the noodles where they are too big for the pan. Spread out a layer of half the ricotta and half the tomato mixture. Top with the broccoli. Add another layer of noodle and spread with the second half of the ricotta, the tofu, the spinach, the carrots and the tomato mixture. I added a bit of extra Italian seasoning and garlic powder at this stage - add to your taste as well as a bit of salt and pepper. Place half of the provolone and add the last layer of noodles. place the rest of the provolone and the mozzarella on top of the noodles. Bake with foil tented over it for 45 minutes at 400 degrees F. Take off the foil and bake another 15 minutes or so, until the top is browned and bubbly!

Number of Servings: 4

Recipe submitted by SparkPeople user MARCYPANTZ.