Vegetable Lasagne - Speedy Vegetable Lasagna

• 1 tbsp (15 ml). garlic-flavored oil
• 1 large zucchini, thinly sliced
• 1/2 cup (125 ml) carrot, shredded
• 1 15 oz (420 grm). container part-skim ricotta cheese
• 3/4 cup (175 ml) parmesan cheese, freshly grated
• 2 15 oz (420 grm). containers fat-free refrigerated tomato sauce
• 1 10 oz (280 grm). package frozen chopped spinach, thawed and squeezed dry
• 2 cups (475 ml) part-skim mozzarella cheese, shredded
• 12 lasagna noodles, partially cooked

1. Preheat oven to 375 degrees (200 C.).
2. In a medium skillet, heat oil over medium-high heat.
3. Add zucchini and carrot.
4. Cook, stirring constantly, until vegetables are crisp-tender, about 2 minutes.
5. Remove to a plate.
6. In a small bowl, stir together ricotta and 1/2 cup (125 ml) Parmesan cheese.
7. Spread 1/2 cup (125 ml) tomato sauce in the bottom of a 13 x 9 inch baking dish.
8. Top with 3 lasagna noodles.
9. Spread one-half ricotta mixture over noodles.
10. Sprinkle with half of spinach.
11. Top with 3 noodles.
12. Spread with 1/2 cup (125 ml) sauce.
13. Top with zucchini and carrot, spreading evenly.
14. Sprinkle with 1 cup (225 ml) mozzarella cheese.
15. Spread with 1/2 cup (125 ml) sauce.
16. Top with 3 noodles, remaining ricotta, remaining spinach, 3/4 cup (175 ml) sauce, remaining noodles, and remaining sauce.
17. Cover loosely with foil.
18. Bake 25 minutes.
19. Uncover and sprinkle with remaining mozzarella and Parmesan cheeses.
20. Bake 20 minutes longer, until bubbly and cheese is melted.
21. Let stand 15 minutes before cutting.

garlic, zucchini, carrot, ricotta cheese, parmesan cheese, containers, mozzarella cheese, lasagna noodles

Taken from online-cookbook.com/goto/cook/rpage/0003AF (may not work)