1 T. olive oil
2 c. mushrooms
3 c. spinach, baby, fresh, chopped
1 c. carrots, sliced thin
2 c. zucchini, sliced thin
2 c. squash, yellow, sliced thin
1 onion, medium, chopped
2 garlic cloves, minced
9 lasagna noodles
1 can tomatoes, diced, no salt added (14.5 oz)
1 can tomato sauce, no salt added (14.5 oz)
1 T. Italian seasoning
1/4 t. black pepper
2 c. mozzarella cheese, part skim, shredded
1 container ricotta cheese, reduced fat (15 oz.)
1 egg, beaten
1/4 c. Parmesan cheese, shredded
*May substitute half the ricotta cheese for equal part silken tofu if desired.*
Preheat oven to 400F. In a large skillet saute' vegetables and garlic in oil until tender. Boil 6 quarts of water and add lasagna noodles. Cook until soft. Drain noodles. Set aside. In a sauce pan, mix tomatoes, tomato sauce, and seasonings and bring to a boil. Add tomato mixture to vegetables. In a separate bowl mix 1 1/2 c mozzarella, ricotta egg and parmesan cheese. In a 9x13 dish, spread 1 1/4 c. of tomato/vegetable mixture on the bottom. Place 3 noodles side by side. Top noodles with 1 c. of the cheese mixture. Continue layering tomato/vegetable mixture, noodles and cheese mixture 2 more times. Top with reserved mozzarella cheese. Cover with foil and bake for 40 minutes. Remove foil and bake for 15 minutes. Let stand for 10 minutes before serving.
Makes 12 servings.
Nutrition Information: 230 calories; 8 g fat; 35 mg cholesterol; 230 mg sodium; 26 g carbohydrates; 3 g fiber; 14 g protein.