Hearty Vegetable Lasagna

By devogirl

Ingredients

• serve with :
• 16 ounce - lasagna noodles dry
• 2 cup pieces or slices - mushroom white
• 1 medium - bell pepper, green
• 1 medium - onion
• 2 medium - carrot
• 1 medium - zucchini
• 3 clove - garlic
• 2 tablespoon - olive oil
• 3 1/4 cup - spaghetti or marinara sauce
• 1 teaspoon - basil, dried
• 2 cup - ricotta cheese, part skim milk
• 2 cup - mozzarella cheese, shredded
• 2 large - egg
• 2 cup - spinach
• 1/2 cup - parmesan cheese, grated
• 4 medium - peach

Preparation

Step 1

chop mushrooms,bell peppers,onions,zucchini and carrots, minced garlic
In a large saucepan, cook veggies and garlic in oil until crisp-tender.
Stir in marinara sauce and basil, bring to boil. Reduce heat and simmer for 15 minutes.
Meanwhile mix together ricotta, 1 3/4 cups mozzarella cheese and eggs.
Preheat oven to 350°F.
Spread 1 cup sauce mixture into the bottom of a 9x13 inch baking dish. Layer 1/2 the lasagna noodles, ricotta mixture,spinach, sauce, and Parmesan cheese; repeat the layers and the top with remaining mozzarella cheese.
Bake, uncovered for 40 minutes. Let it stand 15 minutes before serving.
Serve with peaches on the side.