Lasagna Primavera

• 2 carrots Shredded
• 1 onion Chopped
• 2 cloves garlic Minced
• 1 teaspoon creole seasoning Cajun/
• 1 tablespoon olive oil
• 1 ricotta cheese ct,, 15 Oz
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 tablespoon italian seasoning
• 12 ounces lasagna noodles Uncooked
• 16 ounces sliced mushrooms
• 2 yellow squash smalls, About 1/2 Lb., Thinly Sliced
• 8 ounces shredded Italian cheese blend Divided
• 1 cup vegetable Or Chicken Broth

1. In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes.
2. In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning.
3. Coat 9x13-inch baking dish with nonstick cooking spray.
4. Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; rema

carrots, onion, garlic, creole seasoning cajun, olive oil, ricotta cheese, eggs, parmesan cheese, italian seasoning, lasagna noodles, mushrooms, yellow squash smalls, italian cheese, vegetable or chicken broth

Taken from www.yummly.com/recipe/Lasagna-Primavera-1660136 (may not work)