30 oz container part skim ricotta cheese
1 c Parmesan cheese
1 handful fresh parsley (1 T dried)
1 clove garlic
2-3 peeled and shredded zucchini
2-3 peeled and shredded carrot
10 oz fresh spinach washed
1/2 c mushrooms chopped (optional)
You can mix all the veggies together once prepared, or just put them in layers on the lasagna...doesn't matter.
1 box Lasagna noodles*** (see note)
1/2 c additional Parmesan for top
2 c shredded mozzarella
2 containers of your favorite pasta sauce
You can make this dish into 2 small 8x8 pans (one for now, one to freeze) or one large 9x13 pan. Begin by spraying your pan with cooking spray. Then pour a small amount of tomato sauce on the bottom just enough to cover the bottom of the pan. Then layer uncooked REGULAR (you DON'T need the no boil kind) lasagna noodles, 1/2 cheese mixture, 1/2 veggies, sauce, then repeat....noodles, cheese mixture, veggies, sauce and noodles. This is the top of your lasagna and you should cover the noodles with any additional sauce you may have. Then sprinkle with mozzarella cheese and additional Parmesan. Bake at 375 for 1 hour.
***This lasagna is very moist due to all the veggies and so do not feel tempted to precook your noodles, otherwise it might turn into lasagna soup. When the lasagna comes out of the oven your pasta will be cooked perfectly al dente....prego!