Vegetable Lasagna

• Total time: 65 min
• Cook time: 45 min
• Prep time: 20 min

• 1 package whole wheat lasagna noodles
• 2 whole zucchini, sliced
• 2 whole summer squash, sliced
• 1 cup cremini (brown) mushrooms, sliced
• 28 ounces marinara sauce
• 14 ounces spinach, frozen
• 1 whole eggplant, sliced
• 1 recipe tofu ricotta

Preheat oven to 350F. Cook pasta al dente according to packing instructions and immediately rinse with cold water then pat dry. Set pasta aside and lightly steam or blanch zucchini, squash and eggplant and prepare spinach according to package directions. Spread a very thin layer of marinara sauce on the bottom of a square (9x9) glass casserole dish. Place 5 noodles side by side covering the bottom. Spread 1/2 of the tofu ricotta on the noodles then spoon marinara on top. Place vegetables on top of ricotta. Then layer mushrooms on top of the vegetables with spinach on top of mushrooms. Spoon more marinara on top of the vegetable and place remaining 5 noodles side-by-size to cover top. Spread remaining tofu ricotta on noodles and spoon remaining marinara on top of ricotta. Bake uncovered 30-35 minutes.

Servings per batch: 8

• Calories: 146
• Fat: 3.20g
• Carbohydrate: 25g
• Dietary Fiber: 7g
• Sugars: 11.30g
• Protein: 5.70g