Lasagna Primavera

1 8-oz. package lasagna noodles
3 carrots, sliced 1/4″ thick
1 cup broccoli florets
1 cup zucchini, cut into 1/4″ slices
1 cup crookneck squash, cut into 1/4″ slices
2 10-oz. packages frozen chopped spinach, thawed and squeezed dry
8 oz. ricotta cheese (I used part-skim)
1 26 oz. jar marinara sauce of your choice
12 oz. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

Bring a large pot of water to a boil over high heat. Add lasagna noodles and cook 5 minutes. Add carrots and cook 2 more minutes. Add broccoli, zucchini and crookneck squash and cook the final 2 minutes or until pasta is almost tender. Drain all in a large colander and separate out the noodles.

Squeeze liquid out of spinach. Combine spinach with ricotta cheese. In a 3-quart rectangular baking pan, spread 1/3 of the pasta sauce. Line pan with 3 or 4 lasagna noodles. Top with half of each of the vegetables, half of the spinach mixture and half of the mozzarella cheese. Pour half of the remaining pasta sauce over these layers. Repeat layers and top with remaining sauce. Sprinkle with Parmesan cheese.

Place on a 10″x15″ baking sheet which has been lined with foil. Bake uncovered in a 400°F oven approx. 30 minutes or until hot in the center. Let stand 10 minutes before serving. (Lasagna may be prepared up to 2 days in advance and kept covered in the refrigerator until 1 hour before baking. If cold, bake for 1 hour at 350°F.)

Note: I find that a 26-oz. jar of pasta sauce is just enough to cover the lasagna. When reheating this, I sometimes open another jar of pasta sauce, heat it up and pour a little over the top of each serving.

Serves: 8
WW SmartPoints per serving: 10