Lasagna Primavera

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 (8 ounce) package lasagna noodles
• 10 baby carrots, cut into thick slices
• 1 cup broccoli floret
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 1 (8 ounce) container ricotta cheese
• 1 (26 ounce) jar marinara sauce
• 12 ounces mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated

Recipe

• 1 bring 3 quarts water to a boil in a 6-quart saucepan over high heat.
• 2 add lasagna noodles and cook for 3 minutes.
• 3 add carrots; cook 2 minutes.
• 4 add broccoli, zucchini, and squash and cook the final two minutes or until pasta is tender.
• 5 drain well.
• 6 squeeze the excess liquid from spinach.
• 7 mix spinach with ricotta cheese.
• 8 preheat oven to 400 degree.
• 9 in 13x9-inch baking pan, spread one-third of the marinara sauce on the bottom.
• 10 arrange half of the noodles on sauce.
• 11 pat half of each of the vegetables, spinach mixture, and mozzarella on the noodles.
• 12 pour half the remaining marinara over these layers.
• 13 repeat layering and top with remaining sauce and sprinkle with parmesan cheese.
• 14 place on a large baking sheet that has been lined with foil.
• 15 bake lasagna, uncovered, about 30 minutes or until hot in the center.
• 16 let stand 10 minutes before serving (lasagna can be made up to 2 days before baking; refrigerate, covered, until one hour before baking-if cold bake for one hour at 350 degrees).