1-2cupsdiced orangered, yellow and green pepper (mix'em up)
1cupfresh green beanssliced diagonally into ½ inch pieces (par cooked with noodle prep)
cup½diced zucchini or yellow squash
8oz. sliced mushrooms
6cupsof your favorite spaghetti sauce2 -26 oz. jars
salt and black pepper to taste
15oz. part-skim ricotta cheese
3large eggslightly beaten
1cupshredded Asiago cheese
12whole wheat lasagna noodlescooked according to package directions
1cupshredded parmesan cheese
4cupsshredded mozzarella cheese
In a large skillet, heat a couple spoons of olive oil and saute the firmer veggies first - garlic, onions, peppers and beans, add the zucchini and mushrooms, and cook until all are softened. Stir in sauce and simmer until heated through.
Mix ricotta and asiago cheeses with the eggs. Set aside.
Ladle a good amount of sauce into a deep casserole dish or lasagna pan, enough to completely cover the bottom of the dish. Top with four lasagna noodles. Dab on ½ of the ricotta mixture, sprinkle with ½ cup Parmesan cheese and 1 cup of mozzarella. Cover with 1/3 of the sauce.
Top with four more lasagna noodles, the rest of the ricotta, sprinkle with 1 cup of mozzarella and cover with1/3 of the sauce.
Cover with last layer of lasagna noodles, then sauce. Sprinkle with 2 cups of mozzarella and last ½ cup of parmesan.
Cover with "oiled' foil and bake at 375 degrees for 30 minutes. Remove foil, and bake another 20 minutes until golden and bubbly. (Use a bit of olive oil to prevent sticking)
Do take 10-15 minutes to toss a salad and warm some crusty rolls while the Lasagna "rests' and firms up before you cut and serve it