Ingredients
½ of a conion (chopped)
2 tbsp minced garlic clove
1 tbsp olive oil
3 cups vegetables of your choice
1 cup low fat ricotta cheese
1 egg
2 cups tomato sauce
1 cup shredded low fat mozzarella
2 cups fresh baby spinach
12 whole grain lasagna noodles
Directions
Start by chopping the 3 cups of vegetables of your choosing. Then, over medium-high heat, begin to sauté the onion and garlic. Set aside once slightly browned.
In a small bowl, whisk together the spinach, egg, and ricotta cheese.
In a large greased pan, pour a small amount of tomato sauce then top with 4 lasagna noodles.
Top the noodles with the ricotta-spinach mix, half of the chopped vegetables, and ¾ more tomato sauce. (Repeat steps 3 and 4 one more time)
Place lasagna noodles on top of last mixture, then top with the remaining tomato sauce and all of the shredded mozzarella cheese.
Preheat your oven to 375 degrees, then top lasagna with foil and allow to bake for 35-40 minutes.
Remove the foil from your lasagna, then bake for an additional 10 minutes.
Let your lasagna sit for 30 minutes, then cut and serve warm!
