Cynthia's whole wheat Lasagna w/ carrots and zucchini.

2 cups of fresh spinach
1 can of marzano crushed tomatoes
1 can of marzano stewed tomatoes
1.0 lbs of baby zucchini chopped
1.0 lbs of carrots chopped
1 red bell pepper chopped
1 large onion chopped
2 stalks of celery chopped
3 table spoons of chooped garlic
1 glass of red wine
.5 box of lwheat asagna noodles
oregano

put carrots on a cookie pan w/ Pam in oven at 350 15 min. to roast

put zucchini on a cookie pan w/ Pam in oven at 350 15min. to roast.

put two cans of tomatoes in to a large pan and cook on medium for 20 min.

Then to the tomatoes add, spinach, roasted zucchini, roasted carrots,celery, red bell pepper and stew about an hour

add wine and garlic, oregano,

boil half a pack of whole wheat lasagna noodles

put some of the sauce mixture at the bottom of a glass 12X9 pan. then put 3 long noodles on top. then spread the cream cheese and the neufchatel. cover with the sauce on top. Put mozzarella cheese. then another layer of noodles. sauce, and mozzarella cheese.

Serving Size: divide in hallf long ways and then into 6ths short ways for 12 even pieces.

Number of Servings: 12

Recipe submitted by SparkPeople user SRA_MO.