2 Tbsp. olive oil
1 medium zucchini, chopped
1 medium squash, chopped
1 peeled carrot, chopped (or use 1/2 c. already shredded carrots)
½ medium onion, diced
¼ c. mushrooms, chopped
4 Tbsp. minced garlic
1 tsp. table salt
1/4 tsp black pepper
1 cup spaghetti sauce
9 dry lasagna noodles
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded
1/2 cup fat free ricotta cheese
Olive or canola oil cooking spray
Cook lasagna pasta according to package directions.
In a Dutch oven add olive oil and combine vegetables with garlic, salt and pepper. Sauté veggies about 20 minutes or until vegetables are tender, stirring occasionally.
Preheat oven to 375°F.
Spoon 1/2 cup of spaghetti sauce into bottom of a 9 X 13-inch glass baking dish, already lightly sprayed with olive or canola oil cooking spray.
Place three noodles over sauce. Top with 1/2 cup of sauce, 1/2 of vegetables, 1/2 of the ricotta cheese (spreading out 1/2 tsp. dollops), 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat above layers, then top with remaining 3 noodles, sauce and cheese.
Cover dish with aluminum foil. Bake until bubbly, about 45-60 minutes, until centrally inserted knife is hot to the touch. Remove foil and allow to sit for about 10 min., before slicing into 9 large servings.