1 package lasagna noodles
3 carrots, cut into 1¼ inch slices
1 cup broccoli flowerets
1 cup zucchini, cut into ¼- inch slices
1 crookneck squash, cut into ¼-inch slices
2 packages frozen chopped spinach, thawed
1 package ricotta cheese
1 Newman's Own® Marinara with Mushrooms or Bombolina or Sockarooni Pasta Sauce
1 package shredded mozzarella cheese
½ cup grated parmesan cheese
- Bring 3 quarts water to boil in a 6-quart saucepan over high heat. Add lasagna noodles and cook 5 minutes. Add carrots; cook 2 more minutes. Add broccoli, zucchini and crookneck squash and cook the final 2 minutes or until pasta is tender. Drain well.
- 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 lasagna noodles. Put half each of the vegetables, spinach mixture and mozzarella cheese on the noodles. 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 approximately 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.)
