2 10-oz. pkgs. chopped, frozen spinach
15 ozs. ricotta cheese
8 ozs. lasagna noodles
1 26-oz. jar spaghetti sauce with mushrooms
3 carrots, sliced
1/4-inch thick 1 zucchini squash, sliced
1/4-inch thick 1 summer squash, sliced
1/4-inch thick
1 c. broccoli florets
12 ozs. mozzarella cheese
1/2 c. parmesan cheese
Thaw and drain spinach, mix with ricotta and set aside. Bring noodles to boil and cook 5 minutes, add carrots and cook 2 more minutes; add remaining vegetables and cook another 2 minutes or until noodles are done. Drain all. Spread 1/3 of sauce in bottom of 9 x 13-inch pan. Layer half the noodles, half cooked vegetables, half spinach mixture then half the mozzarella. Repeat with remaining noodles, vegetables, spinach mix and mozzarella, then top with remaining sauce. Sprinkle with parmesan and bake at 400° for 30 minutes. Let stand 10 minutes before cutting. If you prepare ahead and refrigerate, bake for 1 hour at 350°. Serves 10.
Victoria Nelson, Grand Rapids
