Lasagna Primavera

• 1 lb. lasagna noodles, boiled 9 minutes
• 3 lb. Ricotta
• 1/2 c. Parmesan cheese
• 1 box chopped spinach, thawed and squeezed dry
• 3 eggs
• 1 c. frozen peas
• 1 c. grated zucchini
• 1 bell pepper, cut into thin strips
• 1 grated carrot
• 2 qt. spaghetti sauce
• 1 lb. Mozzarella cheese

1. Drain and set aside noodles.
2. Mix Ricotta with Parmesan, spinach and eggs.
3. Spread a thin layer of spaghetti sauce in bottom of large 10 x 15-inch lasagna pan.
4. Top with a layer of cooked noodles, then a thin layer of Ricotta mixture and layer of peas. Scatter sliced Mozzarella over vegetables and spread a layer of sauce.
5. Repeat layers lasagna, Ricotta, another vegetable, Mozzarella and sauce.
6. Finish with noodle layer.
7. Spread sauce over top and sprinkle extra Parmesan cheese.
8. Bake 30 minutes, covered, then 30 minutes uncovered at 350u0b0.
9. Let sit for 10 to 15 minutes before cutting.

lasagna noodles, ricotta, parmesan cheese, spinach, eggs, frozen peas, zucchini, bell pepper, carrot, spaghetti sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372497 (may not work)