Vegetable Lasagna (no mushrooms)

9 Lasagna noodles
36 ounces pasta sauce (2 jars)
1 large zucchini (sliced thinly)
1 red bell pepper (sliced thinly, vertically)
9 large broccoli cut into tiny pieces
8 ounces mozzarella cheese (shredded)
2 tablespoons parmesan cheese (grated)
15 ounces fat-free ricotta cheese
2 large eggs
3 cloves of garlic (minced)
6 ounces spinach
pepper to taste

1. Preheat oven to 375F.
2. In large bowl, combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste
3. In a DEEP 9x13 lasagna pan, add a fe oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan without overlapping the noodles.
4. Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomatoes, broccoli, onion mushrooms and bell pepper slices. Add 20 or so oz (rest of first jar of pasta sauce), covering veggies.
5. On the next layer, add 3 more lasagna noodles, the other half the spinach/ricotta mixture, rest of veggies, half a jar of pasta sauce.
6. Layer remaining lasagna noodles, rest of pasta sauce, parmesan cheese and mozzarella.
7. Bake in oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.

Serving Size: 6