Vegetarian Lasagna

1 package no-boil lasagna noodles
2 T. + 2 tsp olive oil
1 onion, chopped
2 garlic cloves minced
1 tsp. dried basil
1 28-oz can crushed tomatoes
1 tsp salt
1/4 c. tomato paste
2 zucchini, halfed and thinly sliced
4 carrots, thinly sliced
2 15-oz containers part skim ricotta cheese
2 c. shredded mozzarella
1 large egg

Preheat the oven to 350. Spray a 9x13 inch baking dish with nonstick spary. Heat 1 T + 1 tsp olive oil in a large pan. Add garlic, onion, and basil. Cook until onions are soft. Stir in tomatoes and tomato paste, and 1/2 tsp salt. Bring to a boi. Reduce heat and simmer uncovered 15 minutes. Remove from heat. Let cool 10 minutes. Heat remaining olive oil in a large skillet. Add zucchini and cook until lightly browned. Stir in carrot and 1/2 tsp salt. Cook until carrots are soft. Let cool 10 minutes. Combine the ricotta, egg, and 1.5 cups of mozzarella in a bowl. Assemble the lasagna by spreading 1/3 of the sauce over the bottom of the pan. Top with 3 noodles. Spread 1/2 the cheese mixture over the noodles. Top with 1/2 the veggies and 1/3 of the sauce. Repeat with noodles, cheese, and veggies. Top with three noddles, remaining 1/3 sauce, and 1/2 c. mozzarella. Cover with foil and bake 35 minutes. Uncover and bake 10-12 minutes more. Let stand ten minutes before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user SMILINGDI.