Janet Sutherland'S Lasagna Primavera

• 1 (8 oz.) pkg. lasagna noodles
• 3 carrots, peeled and cut into 1/4-inch slices
• 1 c. broccoli flowerets
• 1 c. zucchini, trimmed and cut into 1/4-inch slices
• 1 c. yellow crookneck squash
• 2 (10 oz.) pkg. frozen chopped spinach, thawed
• 8 oz. Ricotta cheese
• 1 (26 oz.) jar Newman's Own marinara sauce with mushrooms
• 12 oz. Mozzarella cheese, shredded
• 1/2 c. Parmesan cheese

1. Bring 3 quarts of water to a boil in a 6-quart pan over high heat.
2. Add lasagna noodles and cook 5 minutes.
3. Add carrots; cook 2 more minutes.
4. Add broccoli, zucchini and crookneck squash. Cook the final 2 minutes or until pasta is tender.
5. (I cooked 30 seconds more.)
6. Drain well.
7. Squeeze liquid out of thawed spinach. Combine spinach with Ricotta cheese.

lasagna noodles, carrots, broccoli flowerets, zucchini, yellow crookneck, ricotta cheese, newmans own, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230881 (may not work)