Veggie lasagna

I HAVE to share this recipe for vegetable lasagna because normally, I would not think this was nearly as yummy as it is. I found it in some parents magazine a couple of months ago and thought I'd give it a whirl. Since it doesn't contain meat, I just knew Adam would make a comment about it "missing something". To my surprise, he loved it! Even Hayes gobbled it up and we've made it several times since! I made it just yesterday for my sweet friend Elise who just had a baby girl (adorable Adele) last week. Hope they enjoy it as much as we have!


Ingredients:
- 1 zucchini, chopped
- 1 red, orange, or yellow pepper, chopped
- 1/2 cup shredded carrots
- 3 cups baby spinach
- 1 jar pasta sauce
- 8 lasagna noodles (we use whole wheat and you can't tell)
- 1 carton ricotta or cottage cheese (depending on preference)
- 1 cup shredded mozzarella cheese

Directions:
1.  Prepare zucchini, pepper, and carrots and put them all in one big bowl. Add 2 tbl water, cover, and microwave for 2 minutes, then drain.Add the spinach and set aside.
2.  In a 9x13 dish, layer 1/2 cup sauce, 4 noodles, half the veggies, half the ricotta, 1 cup sauce, then 1/3 cup mozzarella cheese. Repeat with 4 more noodles, remaining veggies, remaining ricotta, 1/3 cup mozzarella, and the rest of the sauce. Top it with the remaining 1/3 of the mozzarella and cover with foil.
3.  Bake at 350 for 1 hour. Let sit for 15 minutes before serving.

Enjoy!