Vegetable Lasagna

• 12 pasta sheets of oven ready lasagna
• 6 cups marinara sauce
• 4 Tbsp olive oil
• 1 clove garlic
• 1 bunch asparagus sliced thin on bias
• 2 large zucchini diced
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 15 oz ricotta cheese
• 1 egg
• 2 cups mozzarella cheese.

1. Preheat oven to 375. Heat olive oil in a large skillet over medium heat, add garlic and saute 1 minute.
2. Add vegetables and saute 4 minutes. Salt and pepper to taste.
3. Combine ricotta cheese, 1/4 cup parmesan cheese and egg in a large bowl. Mix well.
4. Spray 13 x 9 baking pan with non stick spray and spread 1 cup marinara sauce on bottom.
5. Layer pasta, then cheese, then vegetables, two times with marinara sauce between each layer. End with pasta, remaining sauce and rest of cheese.
6. Bake covered for 50-60 mins, uncover and bake until cheese melts 5 more mins. Let stand 15 mins and serve.

pasta, marinara sauce, olive oil, clove garlic, thin, zucchini, salt, parmesan cheese, ricotta cheese, egg, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/vegetable-lasagna-50115800 (may not work)