Ingredients

1 zucchini, chopped

1 red sweet pepper, chopped

1/2 cup shredded carrot

3 cups baby spinach

1 jar (26 oz.) pasta sauce

6 regular lasagna noodles (broken in half)

1 cup shredded part-skim mozzarella cheese

1/2 carton (15 oz.) part-skim ricotta cheese

Preparation

  1. Prep the veggies. Put all the veggies in a bowl and pour in 2 tablespoons water. Cover and microwave on high for 2 minutes; drain. Stir in spinach. Heat pasta sauce, covered, on high for 2 minutes.
  2. Pile it in. Layer 1/2 cup sauce, 4 noodles, half the veggies, 1/2 the ricotta, 1 cup sauce, and 1/3 cup mozzarella. Stack on 4 more noodles, remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles, and rest of sauce.
  3. Cover with cheese. Preheat the oven to 350 degrees F. Sprinkle on the remaining mozzarella and cover the dish tightly with foil. Bake for 1 hour. Let stand 15 minutes before slicing. Makes 8 pieces.