Veggie Lasagna

My friend Michelle made this when Dave and I had dinner with her and Jeff before we moved to Arizona. It was DELICIOUS so I asked her for the recipe. :)

Ingredients:
9 lasagna noodles
10 oz frozen spinach
10 oz frozen broccoli
10 oz shredded carrots
8 oz mushrooms, cleaned and chopped
Cooking spray
30 oz low fat ricotta cheese
8 oz sliced provolone cheese
1/2 c milk (1%)
2 c part skim mozzarella cheese
pepper, onion powder, italian seasoning, oregano, garlic powder

Directions:
Boil noodles according to package directions.
Meanwhile, thaw spinach in microwave, drain, and put in bowl. Thaw the broccoli in the microwave and add to the bowl. Heat the carrots in some water in the microwave, drain, and add to bowl.
Saute mushrooms in cooking oil, sprinkle with pepper. Drain, add to bowl.
Add the ricotta cheese and 1c of the mozzarella to the bowl. Mix in milk. Season as you wish. I used pepper, onion powder, italian seasoning, oregano and garlic powder. Mix well.
Spray a casserole dish with cooking spray and lay 3 lasagna noodles along the bottom. Spread half of the cheese/veggie mixture on top, and top with 3 slices of cheese. Layer 3 more noodles on top, the other half of the cheese/veggie mixture, and 2 slices of mozzarella. (I suppose ideally your package of provolone would have 9 slices of cheese in it, but mine didn't.) Layer the last 3 noodles on top of this and top with the remaining 3 slices of provolone and 1 c of mozzarella.
Bake at 400 for about 30 minutes or until the cheese on top is bubbly.
Makes 12 servings.

Nutritional Information:

Calories: 271

Fat: 11g

Saturated: 6.5g 

Carbs: 24.5g

Fiber: 3g

Protein: 19g

Ratings:

Kristen: 5

Dave: 4

(PS I don't know what happened to this picture but I'm sick of messing with it!!)