Barry's Healthy low sodium Veggie Lasagna

Muir Glen Organic Diced Tomatoes No Salt Added 2 14.5oz cans
Muir Glen Organic Fire Roasted No Salt added Diced Tomatoes 1 14.4oz can
Muir Glen Organic No Salt Added Tomato Sauce 1 14.5oz can
Zucchini 14oz or 2.5 cup sliced
Summer Squash, 2.5 cup, sliced
Onions, raw, 6oz Chopped
Garlic, 3.5 cloves chopped
Spinach, frozen, 1lb bag
Sorrento Fat Free Ricotta Cheese 1 2lb container
Sorrento Reduced Fat 4 Cheese Italian Shredded 2 cups
Ronzoni Healthy Harvest Whole Wheat Blend Lasagna Pasta 1/2 box
Giorgio Portabella Mushroom 2 4oz cans

boil pasta till desired softness drain and place in cool water so you will be able to handle them. Placing a tbsp of Olive oil in the water when its cooking helps prevent it from sticking together. Saute the onion, garlic, Zucchini and Summer squash in a sauce pan using non-stick cooking spray. Spray a 13x9x2in pan with non-stick cooking spray. I also use a little of the sauce on the bottom. Then I lay the lasagna noodle off the sides with the bottoms slightly overlapping. I put the spinach down for the first layer with a can of the diced tomatoes spreading it out evenly. Put scoops of Ricotta (about 1/2 the jar) over the spinach. then sprinkle the shredded cheese and a can of mushrooms. then place a layer of pasta over and make sure lasagna is flat and not humped in the middle. Do the same again only instead of spinach, you use the squash, zucchini, onion and garlic mix. After that layer, intead of laying additional pasta, just fold over the pasta that was hanging over the sides. put some sauce and tomatoes on the top with the cheeses. Bake at 350 30 to 45 minutes. Place on a cookie sheet incase fluid should bubble over. Makes 10 servings about 3.5 by 3.5 inch.

Number of Servings: 10

Recipe submitted by SparkPeople user FIRENUT34.