Vegetable Lasagna {vegetarian}

This was one of those great meals that came after baby girl arrived in June. Don't you love it when people care for you in this way? We were so blessed. My sweet friend Betsy made me this lasagna and gave it to me on the same night that I was bringing her family dinner because she had added a new little one to her family. What a surprise to be able to take home a meal for my family too! Thanks again Betsy! This was yummy and easy to make. We usually include meat in most of our meals around here, but it's always nice and cost friendly to throw meatless meals into the mix too.

Vegetable Lasagna

from Betsy W.

Ingredients:

1 jar spaghetti sauce

2 Tablespoons olive oil

salt and pepper to taste

2 garlic cloves, minced

4-5 medium zucchini

2-3 carrots

1 onion

fresh spinach (approx 10 oz.)

8 oz. whipped chive and onion cream cheese

15 oz. ricotta cheese

1 pkg. lasagna noodles

1/3 cup chopped fresh basil

2 cups mozzarella cheese, shredded

Parmesan cheese

Directions:

Preheat oven to 425 degrees F.

Chop or slice zucchini, carrots, and onion. Heat olive oil in skillet and saute veggies and garlic in olive oil, adding spinach once other veggies are tender. Season veggies with salt and pepper to taste. In separate bowl, combine cream cheese and ricotta cheese, set aside. Prepare lasagna noodles according to package. Spray casserole dish with Olive Oil spray. (Can be made in one 9 x 13 dish or two smaller dishes/ pans.)

Cover bottom of casserole dish with spaghetti sauce. Layer sauteed veggies, lasagna noodles and then cream cheese mixture. Sprinkle mozzarella cheese on top of that - then repeat layers beginning with spaghetti sauce - ending with mozzarella cheese. After last layer, sprinkle with Parmesan cheese and fresh chopped basil.

Bake at 425 for 20 minutes covered. After 20 minutes, uncover and bake for an additional 10 minutes or until bubbly and cheese is melted.