Diet Friendly Veggie Overload Lasagna

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 (16 ounce) jar tomato and basil pasta sauce
• 4 lasagna noodles (i used the no boil type by barilla)
• 1/2 cup grated carrot
• 1 cup broccoli floret, chopped
• 1 medium zucchini, sliced thin
• 1 medium summer squash, sliced thin
• 1/2 cup onion, diced
• 6 mushrooms, sliced thin
• 1/2 cup chopped sweet bell pepper (i used orange and yellow combined)
• 1 (2 1/4 ounce) can sliced ripe olives
• 1 cup baby spinach leaves
• 2 -3 tablespoons fresh basil, chopped
• 1 cup lowfat mozzarella cheese
• if you like a bit of spice you can sprinkle the layers of pasta sauce with crushed red pepper flakes

Recipe

• 1 preheat oven to 375 degrees.
• 2 pour enough sauce to cover the bottom of an 8x8" baking dish; about 1/3 of the jar.
• 3 sprinkle grated carrot and chopped onion over sauce in bottom of dish.
• 4 top sauce with two of the barilla noodles.
• 5 layer the slices of zucchini, summer squash, and mushrooms and spinach over the noodles.
• 6 sprinkle the broccoli, bell pepper, fresh basil and sliced olives over the spinach leaves.
• 7 top with half cup of the mozzarella cheese.
• 8 pour 1/2 of the remaining sauce over the mozzarella cheese and top with the last two lasagna noodles.
• 9 pour the last of the pasta sauce over the top noodles and spread out evenly.
• 10 top with the the last of the mozzarella cheese.
• 11 cover the baking dish with foil and bake for 40 minutes.
• 12 remove foil and continue to bake an additional 10-15 minutes until cheese is melted.