Vegetable Lasagne

Ingredients
4 Cups Tomato-Basil Sauce
2 tbsp Olive oil
4 Medium carrots, thinly sliced
3 Medium zucchini, thinly sliced
6 Ounces spinach leaves, washed, stemmed and torn in bite-size pieces
1/4 tsp salt
1/4 tsp black pepper
1 Egg
3 Cups ricotta cheese
1/2 Cup grated Parmesan cheese
12 Uncooked lasagna noodles
1-1/2 Cups (6 ounces) shredded mozzarella cheese
1-1/2 Cups (6 ounces) shredded monterey jack cheese
1/2 Cup water

Instructions
Heat oil in large pan over medium heat until hot.
Add carrots; cook for 4 minutes, stir in between.
Add zucchini; cook for 8 minutes or until crisp-tender, stirring in between.
Add spinach; cook for 1 minute or until spinach is wilted. Stir in between.
Add salt and pepper and mix.
Preheat oven to 350 F.
Beat egg in medium bowl. Stir in ricotta cheese and Parmesan cheese.
Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles.
Spoon 1/3 of ricotta cheese mixture over noodles.
Spoon 1/3 of vegetable mixture over cheese.
Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses.
Repeat layers 2 times beginning with noodles and ending with mozzarella and monterey jack cheeses.
Carefully pour water around sides of pan. Cover pan tightly with foil.
Bake lasagna 1 hour or until bubbly. Uncover.
Let stand 10 to 15 minutes. Cut into squares.
Vegetable Lasagna is ready.

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