| • | Heat oil in large skillet all over normal heat up until hot.
|
| • | Add carrots; cook and stir for 4 minutes.
|
| • | Add zucchini; cook and stir for 8 minutes or until crisp-tender.
|
| • | Add spinach; cook and stir 1 minute or until spinach is wilted.
|
| • | Stir in table salt and pepper.
|
| • | Preheat oven to 350°F.
|
| • | Beat egg in normal bowl. Stir in ricotta cheese and Parmesan cheese.
|
| • | Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 raw lasagna noodles.
|
| • | Spoon 1/3 of ricotta cheese mixture all over noodles.
|
| • | Spoon 1/3 of veggie mixture all over cheese.
|
| • | Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses.
|
| • | Repeat layers 2 times beginning with noodles and ending with mozzarella and monterey jack cheeses.
|
| • | Carefully pour water about sides of pan. Cover cooking pan tightly with foil.
|
| • | Bake lasagna 1 60 minutes or until bubbly. Uncover.
|
| • | Let stand 10 to 15 minutes. Cut into squares.
|
| • | Vegetable Lasagna is ready.
|
