Vegetable Lasagna Recipe

• 4 cups Tomato-Basil Sauce
• 2 tbsp Olive Oil
• 4 medium Carrots (thinly sliced)
• 3 medium Zucchini (thinly sliced)
• 6 ounces Spinach Leaves (washed, stemmed and torn in bite-size pieces)
• 1/4 tsp Salt
• 1/4 tsp Black Pepper
• 1 Egg
• 3 cups Ricotta Cheese
• 1/2 cup grated Parmesan Cheese
• 12 uncooked Lasagna Noodles
• 1-1/2 cups (6 ounces) shredded Mozzarella Cheese
• 1-1/2 cups (6 ounces) shredded Monterey Jack Cheese
• 1/2 cup Water

• Heat oil in a large skillet over medium heat until hot.
• Add carrots; cook and stir for 4 minutes.
• Add zucchini; cook and stir for 8 minutes or until crisp-tender.
• Add spinach; cook and stir 1 minute or until spinach is wilted.
• Stir in salt and pepper.
• Preheat oven to 350 °F.
• Beat egg in medium bowl. Stir in ricotta cheese and Parmesan cheese.
• Spread 1 cup tomato-basil sauce in bottom of 13X9 inch baking pan; top with 4 uncooked lasagna noodles.
• Spoon 1/3 of ricotta cheese mixture over noodles.
• Spoon 1/3 of vegetable mixture over cheese.
• Top with 1 cup tomato-basil sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheese.
• Repeat layers 2 times beginning with noodles and ending with mozzarella and monterey jack cheeses.
• Carefully pour water around sides of pan. Cover pan tightly with foil.
• Bake lasagna 1 hour or until bubbly. Uncover.
• Let stand 10 to 15 minutes. Cut into squares.
• Vegetable Lasagna is ready to serve.