Ingredients

• zucchini & yellow squash- 1, sliced into 1/8 inch slices
• fresh baby spinach lettuce- 12 oz.
• lasagna pasta- 1 lb (use corn tortillas for a gluten-free version)
• olive oil- 3 tablespoons
• butter- 1 tablespoon
• minced garlic- 1 teaspoon
• fresh or dried parsley- 1 teaspoon, or use Herb Ice Cubes
For Sauce, mix together:
• ricotta cheese- 8 oz.
• Parmesan cheese- 1 cup
• 1 egg
- or -
• Instead of using ricotta, parmesan egg mixture, use 1 jar alfredo sauce

Instructions

1. Boil pasta in salted water until tender.
2. Heat olive oil, butter and garlic and herbs in heated or non-stick skillet.
3. Saute zucchini and squash in oil and butter until slightly soft, approximately 3 minutes.
4. Add spinach and saute until reduced, approximately 3 more minutes.
5. Drain pasta.
6. Heat oven to 375 degrees F.
7. Drop a spoonful of sauce in the bottom of the casserole pan, then place layer of pasta noodles on the bottom over the sauce.
8. Add a layer of vegetables on top of the pasta.
9. Add a layer of cheese sauce over the vegetables.
10. Keep layering noodles, vegetable and sauce, then cover completely with a layer of noodles topped with some sauce and sprinkled with shredded Parmesan cheese
11. Bake until brown and cooked thoroughly, approximately 40 minutes.