Jenny's blog: "good stuff to eat"

Ingredients Tomato-Basil Sauce (recipe follows) 2 tablespoons 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 teaspoon salt 1/4 teaspoon black pepper 1 egg 3 cups ricotta cheese 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided 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 Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs (optional) 1. Prepare Tomato-Basil Sauce. 2. Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper. 3. Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese. 4. Spread 1 cup Tomato-Basil Sauce in bottom of 13×9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula. 5. 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. Sprinkle with remaining 2 tablespoons Parmesan cheese. 6. Carefully pour water around sides of pan. Cover pan tightly with foil. 7. Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired. Tomato-Basil Sauce Makes 4 cups Ingredients 2 cans (28 ounces each) plum tomatoes 1 teaspoon olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 tablespoon sugar 1 tablespoon dried basil 1/4 teaspoon salt 1/4 teaspoon black pepper 1. Drain tomatoes, reserving 1/2 cup juice. Seed and chop tomatoes. 2. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until tender. Stir in tomatoes, reserved juice, sugar, basil, salt and pepper. 3. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 25 to 30 minutes or until most of juices have evaporated. Publications International, Ltd. © Publications International, Ltd. Nutrients per Serving Calories 273 Calories from Fat 21 % Total Fat 7 g Saturated Fat 3 g Cholesterol 19 mg Carbohydrate 37 g Fiber 6 g Protein 21 g Sodium 424 mg Dietary exchanges 1 Starch 4 Vegetable 2 Meat