Ingredients
Yield: Serves 6-7
1 cup chopped carrots
3 zucchini (about 2 ½ to 3 cups finely chopped – mine were in 1/4-inch or less pieces)
2 squash (about 2 cups finely chopped – 1/4-inch or less pieces)
2 cups chopped broccoli
20 ounces chopped frozen spinach, thawed and drained well (or squeezed through a towel)
3 cups ricotta cheese
1/2 teaspoon salt
16 ounces mozzarella, shredded (about 4 cups)
4-6 ounces Parmesan cheese, shredded (about 1 1/2 cups)
2 (24-ounce) jars pasta sauce or use 6 cups of homemade sauce
12 no-boil lasagna noodles (I love the Barilla brand), or 12 regular lasagna noodles, boiled and drained
Preparation
