Skinny veggie lasagna

INGREDIENTS

• 3 cups chopped veggies of your choice
• ½ chopped onion
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 cup low fat ricotta cheese
• 1 egg
• 2 cups fresh spinach
• 2 cups tomato sauce
• 12 uncooked oven-ready whole grain lasagna noodles
• 1 cup mozzarella cheese, shredded

INSTRUCTIONS

1. Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
2. Whisk egg into ricotta cheese and stir in fresh spinach.
3. Pour a little sauce in the bottom of a greased 9x13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
4. Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

NOTES

For my veggies, I used broccoli, cauliflower, carrots, and red peppers. Check the lasagna at 30 minutes and add ¼ cup vegetable stock if the lasagna looks too dry.