Ingredients
- 6 lasagna noodles (cooked or un-cooked according to package directions)
1 1/2 jars favorite spaghetti sauce
8 oz mushrooms, sliced
1 medium zucchini (approx 10 oz), sliced in thin rounds
1 medium summer squash (~10oz), sliced in thin rounds
1/2 eggplant, sliced in thin rounds
2 roma tomatoes, sliced in thin rounds
1 cup broccoli florets
1 cup cauliflower florets
1/2 red onion, sliced into slivers
15 oz part-skim ricotta cheese (fat-free works great too)
1 egg
1 Tbsp garlic (approx 3 cloves), minced
1/2 cup fresh herbs, your choice (basil, oregano, parsley, rosemary) If you don't have any, use 1 Tbsp dried Italian herbs)
1 cup mozzarella cheese
salt and pepper to taste
Description
Using Red (tomato And Tomato Sauce), Yellow (summer Squash), Green (broccoli And Zucchini), Blue/purple (eggplant And Onion) And White Vegetables (mushrooms, Cauliflower)
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