Vegetable Lasagna

Last weekend a friend asked us to make her a vegetable lasagna to take to a function she was attending. This recipe is so easy, is delicious, and smells wonderful. This recipe is wonderful this time of the year for those busy days when you are entertaining guests because it keeps the meal easy and allows you to be spending time with your guests instead of in the kitchen. The sides for this lasagna can be as simple as a fresh salad and garlic bread.

Ingredients:

Lasagna Noodles (cooked by directions on box and drained)
24oz Jar of Spaghetti Sauce
2 – 8 oz Bags of Mozzarella Cheese
15 oz Container of Ricotta Cheese
10 oz Box of Frozen Spinach (that has been thawed out)
3-4 cups of Raw Vegetables (example veggies to use: broccoli, cauliflower, onions, peppers, mushrooms, carrots)
1 Tablespoon of Italian Seasoning (optional, mixed into the sauce)

Directions:
1. Preheat oven to 375 degrees F.
2. Clean and chop your veggies. We used a combination of broccoli, cauliflower, onions, and carrots.

3. Squeeze all excess water out of the spinach. In a medium bowl mix the spinach and the ricotta cheese together.

4. In a 9x13 pan, which has been sprayed with non-stick spray, start with a layer of noodles. Then spread half of the spinach mixture onto the noodles. Follow by spreading half of the sauce. Top with veggies and half of a bag of the Mozzarella cheese.

5. Repeat step 3, saving a little of the sauce to place on the top layer of the noodles. Then top with a layer of noodles and the remaining sauce.

6. Cover tightly with aluminum foil and bake for 1 hour. Then remove from the oven and uncover. Top with as much of the other package of Mozzarella as you desire (we used the entire package). Place back int he oven uncovered and bake for an additional 10 to 15 minutes or until the cheese is melted and browning.