Ingredients

1 cup carrots, sliced
1 cup zucchini, sliced
1 red bell pepper, diced
1 cup spinach, chopped
2 cups ricotta cheese,low-fat
1/4 C. Parmesan cheese, grated
2 eggs
1 Tablespoon basil, fresh, minced
1 Tablespoon oregano, fresh, minced
1/4 teaspoon pepper, black ground
2 cups marinara sauce, low-fat, low-sodium
9 no-cook lasagna noodles
2 C. mozzarella, grated

Instructions

Preheat the oven to 350 degrees.

1. To prepare the vegetables, steam the carrots over boiling water for 2 minutes. Add the zucchini and steam 2 more minutes. Add the red pepper and steam 2 more minutes. Add the spinach and steam 1 more minute. Remove the vegetables from the heat.

2.Combine the ricotta, Parmesan and eggs in a medium bowl.

3. To assemble the lasagna, place a little sauce on the bottom of a casserole dish. Place 3 noodles on top of the sauce. Add a layer of vegetables and cover with a layer of the cheese mixture. Add some sauce. Repeat. Add the last layer of noodles and top with some sauce. Cover with foil.
4.Bake the lasagna for 40 minutes until bubbly. Remove the foil, sprinkle with the mozzarella, bake uncovered 10 more minutes. Remove from oven, let stand 10 minutes prior to serving. Cut into squares and serve.

It can be refrigerated or frozen after step 3. If so, increase baking time.

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