Veggie Lasagna

Olive Oil, 1 Tbsp
Lasagna Noodles, 1/2 package, about 9
Crushed Tomatoes, large can
Mozzarella Cheese, part skim milk, 8 oz, shredded
Parmesan Cheese, grated, 1/2cup
Zucchini, baby, 2 medium, chopped
Mushrooms, fresh, 1 1/2 cup, chopped
Garlic, 3 cloves, minced
Onions,1 medium
Egg, fresh, 1 large
Broccoli, chopped, cooked, about 10 oz
Oregano, ground ,to taste
Basil, to taste
Pepper, black, to taste
Salt, to taste
Ricotta Cheese, part skim milk, 3 3/4 c (3 15 oz containers)

Saute Onion, mushrooms, garlic, and zucchini in 1 Tbsp of the olive oil. Season with salt, pepper, basil and oregano. Cook until browning. Add crushed tomatoes ( I used seasoned organice ones) and warm through.

Cook noodles al dente (9 or 10 mins). Then run cold water over them to stop cooking while you assemble.

While water is coming to boil and such, combine ricotta, egg, 1 T olive oil, about 1/2 of parmesan, seasonings to taste (I add some garlic powder as well as herbs), and broccoli in a bowl.

Put a little sauce on the bottom of your baking dish, spray sides if you like as well. Layer noodles, ricotta mixture, sauce and veggie mixture, mozzarella. Repeat thrice. Add rest of grated parmesan with mozzarella to the top.

Bake at 350 degrees for about 40 minutes.

Number of Servings: 15

Recipe submitted by SparkPeople user NINEOF12.