•2 tsp olive oil
•1 garlic clove, crushed
•1 medium onion, finely chopped
•1 1/2 cups cremini mushrooms, sliced
•1 celery stalk, chopped
•1 medium carrot, diced
•1 medium zucchini, chopped
•1 yellow squash, chopped
•1 28-ounce can crushed tomatoes
•2 tbsp tomato paste
•1 tsp oregano or mixed Italian herbs
•Freshly ground black pepper
•2 handfuls baby spinach salad leaves, roughly chopped
•1 15-ounce tub fat-free or low fat ricotta
•8-ounces no-cook lasagna noodles
•3/4 cup reduced fat shredded mozzarella cheese
Prep. Time → 25 min
Cook Time → 60 min
1. Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.
2. Heat oil in a large saucepan. Sauté garlic for 1 minute, followed by onion, mushrooms, celery, carrots, zucchini and squash. Gently sauté for 10 minutes until vegetables are softened. Add tomatoes, tomato paste, herbs and some black pepper. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.
3. Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 30 minutes.