Vegetable Lasagna

January 28, 2005
Unflavored Non- stick cooking spray
2 cups sliced mushrooms
1-1/2 cups zucchini, sliced
1 cup carrots, thinly sliced
3 cups spinach leaves, torn
½ teaspoon salt
3 cups fat-free ricotta cheese
½ cup fat-free Parmesan cheese
2 cups meatless no-salt-added spaghetti sauce
1 pound cooked lasagna noodles
12 oz. Reduced fat mozzarella cheese, shredded

Preheat oven to 350°. Spray large saucepan with cooking spray; heat over medium heat until hot. Add mushrooms, zucchini and carrots, cook 5 minutes or until tender; stirring frequently. Remove from heat; stir in spinach and salt. Mix ricotta and Parmesan cheeses together in a small bowl. Spread 1 cup of spaghetti sauce on bottom of 13 x 9 inch baking pan; top with three lasagna noodles. Spoon some cheese mixture over noodles, spreading lightly, spoon some of the vegetable mixture over the cheese mixture, sprinkle with mozzarella cheese, top with noodle and sauce. Repeat layering, ending with noodles on top. Spread a layer of sauce over top and sprinkle with mozzarella cheese. Cover with foil. Bake 1 hour.
Let stand for 10 minutes before serving.
Makes: 12 servings.