Vegetable Lasagna

Egg, fresh, 1 large (remove)
Onions, raw, 0.67 cup, chopped (remove)
Zucchini, 1 cup, sliced (remove)
Extra Light Olive Oil, 1 tbsp (remove)
Barilla Lasagne Noodles, 2 serving (remove)
Great Value Reduce Fat Parmesan, 2 tbsp (remove)
Tofu - Veggie Pasta Sauce , 1 serving (remove)
Carrots, raw, 2 cup, strips or slices (remove)
*yellow squash, 1 cup (remove)
Spinach, fresh, 1 package (10 oz) (remove)
Part Skim Milk Ricotta Cheese, 0.50 cup (remove)
Parmesan Cheese, grated, 1 tbsp (remove)
*Ronzoni healthy harvest lasagna whole wheat blend, 4 oz (remove)
Kraft 2% Reduced Fat Mozzarella, 1 cup (remove)
Kraft 2% Sharp Cheddar, 1 cup (remove)

Directions
1. Preheat over to 350 degrees
2. Chop zucchini, carrots and squash in thin slice (food processor)
3. Blend spinach, half of ricotta cheese, extra virgin olive in food procesor.
4. Soak chunks for 20 minutes until water is absorbed.

****Sauce*****
Pasta Sauce
Onion, chopped
Scallions, chopped
diced tomatoes
garlic
green pepper, chopped
red pepper, chopped

1. On medium low heat in add EVO, onions, scallions, peppers, grounder chunks
2. Saute for 5 - 10minutes.
3. Add diced tomatoes
3. Add Sauce and 1/2 cup water cook for 15-20 minutes on Low Medium Heat.

****Lasagna Preparation*****

Cook Noodles according to package instructions; drain and separate.

1.Spread the sauce over the bottom of the baking dish.
2. Place 3 lasagna noodles over the bottom.
3. Spread half the Ricotta cheese spinach mixture over noodles.
4. Add 1 tbsp of Parmesan cheese, 1/4 cups of Sharp Cheddar cheese, 1/4 cups of the Mozzarella cheese.
6. Add squash, carrots and zucchini.
5. Add Meat Sauce.
6.Repeat Layers
7.Cover Last with Meat Sauce.
8.Cover with foil and bake for 45 minutes.
9.Remove Foil add some shredded cheese and bake for additional 15 - 20 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user DADLISWEETNESS.