Hearty Vegetable Lasagna

Back-to-school favorite from Kathy’s Kitchen!

• 1 16 oz. package lasagna noodles
• 1 lb. fresh mushrooms, sliced
• ¾ cup yellow squash, cubed
• ¾ cup chopped onion
• 3 cloves garlic, minced
• 2 T. vegetable oil
• ½ cup grated Parmesan cheese
• 2 26 oz. jars pasta sauce
• 1 tsp. dried basil
• 1 package frozen spinach, thawed
• 1 15 oz. container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1 cup tomato sauce

1. Cook the lasagna noodles in a large pot of salted boiled water for 10 minutes or until al dente. Rinse with cold water and drain.
2. In a large saucepan, cook and stir mushrooms, onion, and garlic in oil. Stir in pasta sauce, then add the yellow squash, spinach, and basil. Bring to a boil. Reduce heat and simmer for 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350º. Spread 1 cup tomato sauce into the bottom of a greased or sprayed 9 x 13-inch baking dish. Layer half the lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering and top with remaining 2 cups of mozzarella cheese. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.