Veggie Lasagna

adapted from Weight Watchers Last Minute Lasagna: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50517

photo credit: http://img4-1.myrecipes.timeinc.net/i/recipes/ck/05/04/lasagna-ck-1041905-l.jpg

1 tablespoon olive oil

3/4 cup grated carrots

1 large red pepper, chopped

2 cloves garlic

10 oz chopped frozen spinach (or another green like baby kale), thawed and drained

15 oz ricotta cheese

6 oz part-skim mozzarella cheese, shredded

1/2 cup shredded or grated Parmesan cheese 

1 tsp garlic powder

1 tsp dried oregano

1 egg

26 oz tomato sauce

8 oz no-boil whole wheat lasagna noodles

Preheat oven to 375°F.

Saute carrots and red pepper in olive oil until soft.

In a large bowl, combine spinach, ricotta, mozzarella, Parmesan, garlic powder, oregano and egg. Fold in carrots and pepper once cool.

Spread 1/2 cup of tomato sauce on the bottom of a 9- x 13-inch casserole pan. Arrange a layer of lasagna noodles over the sauce and spread half the cheese mixture over the noodles. Pour 1 cup of tomato sauce over the cheese mixture. Repeat the layers, ending with a layer of lasagna noodles topped with the remaining tomato sauce.

Cover pan with aluminum foil and bake for 45 minutes. Uncover and bake for another 15 minutes. Remove and let sit about 10 minutes before serving.