Quick & Easy Veggie Lasagna

                                  Quick & Easy Veggie Lasagna

¼ cup Olive Oil

½ cup Diced Onions
1 cup diced Bell Pepper (I use a combination of both red & bell pepper)
1 cup sliced mushrooms (optional)
2 Tbs Minced Garlic
½ cup sliced zucchini
½ cup yellow squash
2 cups chopped fresh Spinach
1 Tbs Italian herbs
Salt to taste

2 ½ cups Tomato sauce (I used my homemade sauce that I had in the freezer)

1 box Oven Ready Lasagna Noodles
2 cups Mozzarella Cheese
1 ½ cup Ricotta Cheese (or cottage cheese if desired)

Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add onions and sauté for 3 minutes. Then add bell pepper, mushrooms, garlic, herb, spinach and salt . Sauté till tender.  Stir in tomato sauce and set aside.

Lightly spray an 8x8 baking dish/pan with a non-stick spray.  Spread a layer of veggie-sauce; layer two pieces of oven-ready pasta over the sauce; Spread Ricotta cheese over pasta (I like to put my ricotta in a pastry bag or a Ziploc baggie with corner cut out and squeeze my ricotta into place). Next, Spread a layer of veggie-sauce and sprinkle with mozzarella cheese and add another layer of pasta. Repeat two more times ending with veggie-sauce and cheese on top.

Cover with foil and bake at 350 for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is hot and bubbly.  Remove from oven and let set of 5 minutes before cutting.