Ingredients
1 (8-ounce) package lasagna noodles
3 carrots, cut into 1/4-inch slices
1 cup broccoli flowerets
1 cup zucchini, cut into 1/4-inch slices
1 crookneck squash, cut into 1/4-inch slices
2 (10-ounce) packages frozen chopped spinach, thawed
1 (8-ounce) container ricotta cheese
1 (26-ounce) jar NEWMAN'S OWN® Marinara Sauce with Mushrooms
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) grated Parmesan cheese
Bring 3 quarts water to a boil in a 6-quart saucepan over high heat. Add lasagna noodles and cook 5 minutes. Add carrots; cook 2 more minutes. Add broccoli, zucchini and crookneck squash; cook 2 minutes or until pasta is tender. Drain well.
Squeeze liquid out of spinach. Combine spinach and ricotta cheese. In a 3-quart rectangular baking pan, spread one third of the Newman's Own® Marinara Sauce with Mushrooms. Line pan with lasagna noodles. Layer half each of the vegetables, spinach mixture and mozzarella cheese over the noodles; top with half of the remaining Newman's Own® Marinara Sauce with Mushrooms. Repeat layers. Sprinkle with Parmesan cheese.
Place baking pan on 10×15-inch baking sheet which has been lined with foil. Bake uncovered in a 400°F oven about 30 minutes or until hot in the center. Let stand 10 minutes before serving. (Casserole may be prepared up to 2 days before baking. Refrigerate, covered, until 1 hour before baking. If cold, bake for 1 hour at 350°F.)
