Vegetarian Lasagna

20 Hodgson Mill whole wheat lasagna noodles

2 jars Full Circle Organic Tomato Basil Pasta Sauce (or about 6 cups of any tomato-based sauce)

4 small cans of Mario Sliced Black Olives (about 1-1.5 cups)

1 bag Grimmway Farms MatchStick Carrots (10 oz , or about 2 cups grated carrots)

Portabella Mushrooms, 100 grams / 4 oz, finely chopped

1 medium-sized white onion, finely chopped

10 cloves of garlic, diced

3 10 oz packages of Food Club Frozen Chopped Spinach

1 bag / 12 oz shredded Mozzarella Cheese, part skim milk

10 oz (2/3 container) Galbani Mozzarella Fresca Low Fat Ricotta (can also substitute small-curd cottage cheese)

10 slices Sargento Reduced Fat Provolone Cheese

Cook lasagna noodles according to package (about 7-9 minutes).

Dice or chop all vegetables to a fine consistancy (if not packaged that way). Simmer sauce, olives, carrots, mushrooms, onion, and garlic together until veggie are soft, about 20-30 minutes.

Layer sauce, spinach, noodles, ricotta, and mozzarella in two 9"x13" pans (8.5x11 pans will work too, but it barely fits!). Should have 3 layers per pan. Lay provolone slices evenly over the last layer of the other cheeses.

Bake at 300` for about 30-40 minutes, until cheese is mostly golden brown. Makes 14 servings!

To freeze - cool, then place in tupperware containers. Easy to reheat in the microwave.

Number of Servings: 14

Recipe submitted by SparkPeople user MONOOMOI.