Shelly's Recipe

* LASAGNA PRIMAVERA *

Category: Pasta - Baked

1 (8 oz) pkg lasagna noodles
3 carrots, cut into 1/4-inch slices
1 cup broccoli flowerets
1 cup zucchini, cut into 1/4-inch slices
1 crookneck squash, cut into 1/4-inch slices
2 (10 oz) pkgs frozen chopped spinach, thawed and squeezed dry
1 (8 oz) container ricotta cheese
1 (26 oz) jar favorite marinara sauce
1 can sliced mushrooms, drained
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Bring 3 quarts water to a boil in a 6-quart saucepan over high heat. Add lasagna noodles and cook 5 minutes. Add carrots; cook 2 more minutes. Add broccoli, zucchini and crookneck squash; cook 2 minutes or until pasta is tender. Drain well.

Combine spinach and ricotta cheese. In a 3-quart rectangular baking pan, spread 1/3 of the marinara sauce and 1/2 the mushrooms. Line pan with lasagna noodles. Layer 1/2 each of the vegetables, spinach mixture and mozzarella cheese over the noodles; top with half of the remaining marinara sauce and then mushrooms. Repeat layers. Sprinkle with Parmesan cheese.

Place baking pan on 10×15-inch baking sheet which has been lined with foil. Bake uncovered at 400 for about 30 minutes or until hot in the center. Let stand 10 minutes before serving. (Casserole may be prepared up to 2 days before baking. Refrigerate, covered, until 1 hour before baking. If cold, bake for 1 hour at 350.) Serves 8