Veggie Lasagna

With no added sugar and by by-passing the meat, Veggie Lasagna can actually be called good for you and delicious too.

Ingredients

• 1 16 oz package of lasagna noodles
• 1/2 T. olive oil
• 1 large yellow onion, chopped
• 2 carrots, grated
• 1 medium zucchini, chopped
• 1 1/2 cups chopped white mushrooms
• 3 cups lightly packed fresh spinach
• 1 16 oz tub part-skim ricotta
• salt and pepper to taste
• 5 cups tomato sauce
• 1 1/2 cups shredded low-fat mozzarella cheese

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add noodles and cook until pliable but only half cooked, approximately 4-5 minutes.Remove from heat, drain, and fill pan with cold water to stop noodles from cooking.

Heat oil in a large skillet over medium heat. Add the onion, carrots and zucchini. Saute for three minutes. Add the mushrooms and continue to cook 3 more minutes. Add spinach and cook until it wilts and shrinks. Add ricotta and cook for 7 minutes more. Season with salt and pepper. Remove from the heat and drain if any excess liquid is in the pan.

Spread a thin layer of tomato sauce in a lasagna pan. Layer noodles, cheese, vegetables. Repeat layers until the dish is almost full. Top with another layer of noodles, cover with tomato sauce and sprinkle with mozzarella cheese. Cover with aluminum foil and bake for 40 minutes. Makes 8 servings.

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