Vegetable Lasagna

Here is a relatively quick and easy lasagna meal for those of you who might prefer a non meat meal. Vegetables may be substituted per your taste ie. spinach, chard, etc.

Ingredients:

1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese
2 eggs
4 medium carrots, shredded
1 pkg. (10 ounces) frozen chopped broccoli, thawed and well drained
9 cooked lasagna noodles
1 jar pasta sauce of your choice
Grated Parmesan cheese

Directions:

MIX ricotta cheese, 1 cup mozzarella cheese, eggs, carrots and broccoli. Set aside.

PLACE 3 lasagna noodles in greased 3-qt. shallow baking dish. Top with half the vegetable mixture and 1 cup pasta sauce. Repeat layers. Top with remaining lasagna noodles and remaining pasta sauce. Sprinkle with remaining mozzarella cheese.

BAKE at 400°F. for 30 min. or until hot. Let stand 10 min. Serve with Parmesan cheese.

Serves: ~8