Veggie Lasagna

My absolute favorite!!!

2 15 oz containers part skim ricotta cheese 2 eggs

1 tsp pepper 1/2 tsp salt

1 10 oz package frozen spinach (thawed) 2 C shredded mozzarella cheese

1 1/2 C shredded parm cheese 1 C torn fresh basil

1 Tbsp EVOO 3 cloves garlic

1 yellow onion, diced 1 yellow squash

1 zucchini, diced 6 C marinara (I like vodka sauce)

no boil lasagna sheets

Preheat oven to 400

In a medium bowl, whisk together ricotta, eggs, salt and papper

Add spinach and stir to combine.

In a separate bowl combine Mozz/parm cheese and basil.

Heat a large skillet over med/high heat and add oil. Add garlic and onions and cook 1 minute. Add carrots, squash and zucchini – cook until tender. Remove from heat and drain. Spread 1/3 marinara sauce on bottom of 9 x 13′ baking dish. Arrange a layer of noodles on top, spread ricotta, then veggies, then cheese, then repeat to top. Sprinkle cheese on top and cover with foil, bake 30 mins. Remove foil and bake until brown (about 15 more minutes)

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