Vegetable Lasagna

This is a family favorite even though it is filled with vegetables.  It is a filling dinner that makes your house smell so good.  Serve with a crusty bread and your family will be asking for seconds!

I have made this ahead before and frozen it.  You’ll just need to thaw it before you bake it.

Vegetable Lasagna

• 1/4 cup water
• 6 lasagna noodles {uncooked}
• 2 eggs
• 1/2 cup parmesan cheese
• 10 oz pkg frozen chopped spinach, thawed and drained
• 1 large chopped onion
• 2 medium shredded zucchini
• 3 medium shredded carrots
• 15 oz fat free ricotta cheese
• 12 oz fat free shredded mozzarella cheese
• 32 oz fat free spaghetti sauce

Pour water into bottom of 13×9 pan.  Lay 3 noodles lengthwise in pan.  Combine ricotta, mozzarella and parmesan cheeses with the eggs until blended.  Spoon 1/2 of this mixture over the noodles.  Spoon 1/2 of the sauce over the cheese.  Layer 1/2 of the spinach, onions, zucchini and carrots on top of the sauce.  Repeat second layer beginning with noodles.  Cover with foil wrap.  Bake at 375 for 60-70 minutes or until cooked through.

Serves 8 {6 PP per serving on Weight Watchers}