Vegetable Lasagna W/ Ricotta Cheese

0.25 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
3.0 serving "Hunt's" Sause
2.0 clove Garlic
2.0 cup Cheese, Kraft Mexican Style Taco Cheese
1.0 tsp Granulated Sugar
1.0 tbsp Red Pepper Flakes
2.0 tsp Salt
15.0 oz Pasta, Lasagna Noodles
2.0 serving Red Bell Pepper (one medium pepper
0.3 package (10 oz) Mixed Vegetables, frozen
0.5 pepper Jalapeno Peppers
1.0 cup Ricotta Cheese, whole milk
4.0 cup Spinach, cooked

Preheat Oven to 350°F For the Sauce: Heat up oil, then add chopped garlic and pepper flakes, let simmer for 30 seconds. Then add the tomato sauce and salt and sugar. Heat it up for 10 minutes on medium flame and then put to the side. For the lasagna Filling: Heat up oil in a pan and then add all of your chopped vegetables. Add salt and red pepper flakes. Let the vegetables cook for 5 minutes or until they are hallway cooked and then, you can add 1 garlic cloves or 2 tsp of dry minced garlic. Now add your spinach and then cover the pan with a lid and every 30 seconds stir for 2 minutes and then let the spinach cook. After the filling is done cooking, add ricotta cheese and mix. In a pan add sauce, then Lasagna, and then the filling. Repeat steps 2 more times. Cover the pan with aluminum foil for 30 minutes and then for the last 15 minutes take the cover off and then add the cheese. *If you want to, the last 5 minutes, turn on the broil.

Serving Size: Makes 20 1.5 inch pieces

Number of Servings: 4.0

Recipe submitted by SparkPeople user KPATEL0823.