Spinach Lasagna

• 1 (1 1/2 oz.) pkg. spaghetti sauce mix
• 1 (6 oz.) can tomato paste
• 1 (15 1/2 oz.) can tomato sauce
• 2 1/2 c. water
• 2 eggs, beaten
• 1 (16 oz.) carton Ricotta
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1/2 c. grated Parmesan cheese, divided
• 1/2 (16 oz.) pkg. lasagna noodles
• 2 (6 oz.) pkg. Mozzarella cheese slices
• 1/2 c. (1 stick) unsalted butter
• 1 medium onion, minced
• 1 large garlic clove, minced
• 1 lb. thin asparagus, tough ends trimmed, cut diagonally into 1/4-inch slices, tips left intact
• 1/2 lb. mushrooms, thinly sliced
• 6 oz. cauliflower, broken into small florets
• 1 medium zucchini, cut into 1/4-inch rounds
• 1 small carrot, halved lengthwise, cut diagonally into 1/8-inch slices
• 1 c. whipping cream
• 1/2 c. chicken stock
• 2 Tbsp. chopped fresh basil or 2 tsp. dried
• 1 c. frozen tiny peas, thawed or 1 c. fresh young peas *
• 2 oz. Prosciutto or cooked ham, chopped
• 5 green onions, chopped
• salt and freshly ground pepper
• 1 lb. fettuccine or linguine, cooked al dente and thoroughly drained
• 1 c. freshly grated imported Parmesan cheese

1. Heat wok or large deep skillet over medium-high heat.
2. Add butter, onion and garlic and saute until onion is softened, about 2 minutes.
3. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry 2 minutes.
4. (At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.)

spaghetti sauce mix, tomato paste, tomato sauce, water, eggs, parmesan cheese, lasagna noodles, mozzarella cheese slices, butter, onion, garlic, thin asparagus, mushrooms, cauliflower, zucchini, carrot, whipping cream, chicken stock, fresh basil, peas, green onions, salt, linguine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725433 (may not work)