Mile High Meatless Lasagna Pie

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I just love lasagna! this one is great - it's loaded with vegetables... And cheese! i love the spinach in this dish! i adapted this from a recipe from bh&g biggest book of italian recipes. i made it as directed in the recipe (in a spingform pan - which looks great when you have company over!) but you can bake it in a 13x9 baking dish.!

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Steps

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Preheat oven to 375f.

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Cook lasagna noodles according to package directions.

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Drain lasagna noodles.

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Rinse with cold water and drain well.

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Lay noodles in a single layer on a sheet of foil.

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In a large skillet , heat 1 tablespoon of the oil over medium-high heat.

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Add carrots , zucchini , red pepper and half of the garlic.

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Cook and stir for about 5 minutes or until crisp tender.

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Transfer to a bowl.

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Heat remaining oil in the same skillet.

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Add mushrooms and remaining garlic.

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Cook and stir about 5 minutes or until tender.

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Gradually add spinach.

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Cook and stir for 1 to 2 minutes or until spinach is wilted.

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Using a slotted spoon , transfer spinach mixture to medium bowl.

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Stir in basil.

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In a bowl , combine egg , ricotta , parmesan , salt and black pepper.

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To assemble pie , spread 1 / 2 cup of the pasta sauce in the bottom of a 9-inch sprinform pan.

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Arrange three to four of the lasagna noodles over the sauce , trimming and overlapping as necessary to cover sauce with one layer',.

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Ingredients

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olive oil, carrots, zucchini, red pepper, garlic cloves, fresh mushrooms, baby spinach, fresh basil, egg, low-fat ricotta cheese, parmesan cheese, tomato and basil pasta sauce, lasagna noodles, lowfat mozzarella cheese