Ingredients

• 1/2 lb lasagna noodles
• 2 T. olive oil
• 2 T. butter
• 1 stalk broccoli cut into flowerets
• 1 zucchini, medium sliced
• 1 med. onion, chopped
• 1 c. mushrooms, sliced
• 1 t. salt
• 1 t. dried basil,
• 1 t. dried oregano
• 3 c. marinara sauce
• 2 c. mozarella
• 1 c. fresh spinach, roughly chopped
• 2 c. part-skim ricotta
• 1/4 c. grated parmesan

Directions

1. Cook lasagna until soft, about 10 minutes. May add 1 T. vegetable oil. Rinse under cold water and set aside.

2. Melt butter with olive oil in large skillet. Cook vegetables until crisp tender, about 5 min.

3. Layers:

4. Spoon 1/2 c. marina sauce in bottom of 9×13 baking pan and spread evenly.

5. Sprinkle with 1/4 c. mozzarella.

6. Place one layer of noodles.

7. Sprinkle half the vegetables and half the spinach over noodles in an even layer.

8. Spread 1/2 c. riccotta and 1 c. marinara suace.

9. Sprinkle 1/2 c. mozzarella. Cover with noodles.

10. Repeat the layers with 1 c. ricotta, 1/2 c. marinara, 1/4 c. mozzarella, 1/4 c. Parmesan cheese and the remaining vegetables, spinache and ricotta.

11. Spring remaining mozzarella over all.

12. Bake at 325F for 30 minutes.

Email to a friend | Print this recipe | Back