Skinny Veggie Lasagna

• 3 cups Chopped Fresh Veggies, Your Choice (See Note)
• 1/2 whole Onion, Chopped
• 2 Tablespoons Minced Garlic
• 1 Tablespoon Olive Oil
• 1 whole Egg
• 1 cup Part-skim Ricotta Cheese
• 2 cups Fresh Spinach
• 2 cups Tomato Sauce
• 12 whole Uncooked Oven-ready Lasagna Noodles (I Used Whole Wheat)
• 1 cup Shredded Mozzarella Cheese

1. Chop the veggies.
2. Saute the onion and garlic in the oil over medium high heat.
3. Add veggies and saute until tender.
4. Set aside.
5. Whisk egg and mix well with ricotta cheese.
6. Stir in fresh spinach.
7. Pour a little sauce in the bottom of a greased 9x13 pan.
8. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce.
9. Repeat once more; top entire pan with noodles, remaining sauce, and mozzarella cheese.
10. Cover and bake for 40 minutes at 375 degrees F. Remove foil and bake for 10 minutes more or until cheese is bubbly.
11. Note: I used bite-size pieces of broccoli, cauliflower, carrots, and red peppers for my veggies.

fresh veggies, onion, garlic, olive oil, egg, ricotta cheese, fresh spinach, tomato sauce, noodles, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/skinny-veggie-lasagna/ (may not work)