LISA'S KILLER LASAGNE

LISA'S KILLER LASAGNE image

Yield 6 People

Number Of Ingredients 16

Whole Wheat Lasagne Noodles 2 boxes
Lowfat Ricotta Cheese 1 Lg container
Mozarella Cheese Grated 1 lg. Bag
Grated Parmesan Cheese 1 container
Stewed Tomatoes 1 Lg Can (Italian style or Fire-Roasted) and juice
Favorite Pasta Sauce 1 Jar
Pesto Sauce 1 Container
Chopped Veggies:
1 Zucchini
1 Cup Mushrooms
1 Yellow Squash
Grated Carrot 1 Large
Spinach Leaves 1 Bag
5 cloves Garlic chopped finely
1 teaspoon Nutmeg
Salt and Pepper to taste

Steps:

Mix ricotta, chopped veggies, spinach, carrot, garlic, salt & pepper, nutmeg, 1/2 cup Parmesan in bowl. Arrange uncooked lasagne noodles in casserole dish. Layer cheese mixture, pesto, tomatoes, pasta sauce, and mozarella. Repeat layers to the top, pouring remaining sauce over dish, and finishing with a top layer of mozarella. Cover with aluminum foil and make a toothpick tent so it doesn't touch the surface. Bake at 375 for an hour. After 1 hour remove foil, top with layer of parmesan, and place under broiler to brown. Let sit at least 1/2 hour before cutting so it sets and won't fall apart.