Lasagna With Marinara Sauce

Lasagna:1 1/2 Box Lasagna Noodles - will have some - left over3 lb Fatfree Ricotta Cheese - to 4 lbs 4 Egg Whites - or <a href="/technique/W5QQLYTM/substitute">substitute</a> 2 C Spinach Leaves - de-stemmed, <a href="/technique/WPFKW7GH/steam">steam</a> 2 C <a href="/technique/VYSXFJY6/carrots">Carrots</a> - <a href="/technique/W7VKDJHH/boil">boil</a>, <a href="/technique/LYM2NCDW/mash">mash</a> 3 Long Zucchini - <a href="/technique/XZBDDD5G/cut">cut</a> in long stips, - steamSun-Dried Tomatoes - chopped fineWhite And Black Pepper - to tasteSome Garlic Cloves - <a href="/technique/LTSH5D6W/crushed">crushed</a>, or powder 1/2 lb Mushrooms - chopped

In a lg pot, saute the onion and garlic in a little water. Add the tomatoes and basil. Let <a href="/technique/GFSF4J5F/simmer">simmer</a> on low for an hour, then add <a href="/technique/DPSVTKVY/salt">salt</a> and parsley to <a href="/technique/WDCS6JL5/taste">taste</a>.

<a href="/technique/W7VKDJHH/boil">Boil</a> the lasagna noodles and lay them out on a tablecloth so they remain flat and <a href="/technique/RF7SRX43/dry">dry</a>, set aside. In a lg bowl <a href="/technique/7S3QCKWK/mix">mix</a> ricotta cheese with egg, white pepper, black pepper and sun-dried tomatoes. Place 1/3 of the mixture in a <a href="/technique/WRFN6T6X/separate">separate</a> bowl with the spinach and 1/3 of the mixture in a <a href="/technique/WRFN6T6X/separate">separate</a> bowl

With the <a href="/technique/VYSXFJY6/carrots">carrots</a> (add extra pepper to <a href="/technique/VYSXFJY6/carrots">carrots)</a> - you should have 1/3 plain

Cheese left. <a href="/technique/2262VYRW/ladle">Ladle</a> some marinara sauce on the bottom of a lg lasagna pan and then add noodles to cover the bottom. Layer the <a href="/technique/WPFKW7GH/steamed">steamed</a> zucchini on <a href="/technique/R34ZSY3M/top">top</a> of the noodles - spice the zucchini as you like garlic and pepper is good. Add another layer of noodles. Add the <a href="/technique/VYSXFJY6/carrots">carrot</a> and cheese mixture and another layer of noodles. Add the spinach and ricotta mixture and another layer of noodles. Add some marinara sauce and the remainder of the cheese. The <a href="/technique/R34ZSY3M/top">top</a> layer is the <a href="/technique/R34ZSY3M/topped">topped</a> with noodles tomato sauce and the

Copped mushrooms plus any left-over sun-dried tomatoes and/or parsley you have around. <a href="/technique/RNT367Z2/bake">Bake</a> at 350 deg F. about 45 min. <a href="/technique/Y6MVNCHX/serve">Serve</a> with marinara sauce.

Notes:You <a href="/technique/TPWNYF5L/can">can</a> <a href="/technique/W5QQLYTM/substitute">substitute</a> tofu for cheese if you don't want to eat cheese, and egg beaters for the egg whites. Also, I've made this with only 3 layers: the zucchini, the <a href="/technique/VYSXFJY6/carrots">carrot</a> & cheese, and the spinach and cheese - when I was feeling like less cheese was in order and it was still delish.