VEGETABLE LASAGNA

Ingredients
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12 lasagna strips (cooked)
(enough for 4 layers in a 9-10 in. baking pan)
1 egg (or egg substitute)
8 oz. ricotta (low fat)
8 oz. part-skim mozzarella (cubed)
1/2 cup Parmesan (grated)
1 jar pasta sauce (26 oz.)
4 oz. spinach (cooked)
3 carrots (rings)
1/2 onion (chopped)
5 oz. mushrooms (sliced)
4 garlic cloves (chopped)
fresh parsley, oregano and basil (1 T. of each)
1 T. + 1 t. oil
salt & pepper (to taste)

Saute the onions and carrots in 1 T. of oil until the onions are clear.
Add 3 garlic cloves and the mushrooms and cook until the onions are golden.
Add 1 cup of sauce and 1/3 of the herbs and cook slowly until the carrots are just tender.
*
Saute the spinach and 1 garlic clove briefly in 1 t. of oil.
*
In a bowl combine the ricotta, 2 T. Parmesan, 1 beaten egg, 1/3 of the herbs and salt & pepper to taste.
*
Assembling the Layers
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Place 1/2 of the remaining sauce at the bottom of the pan .
Add a layer of lasagna.
Place the spinach, 1/4 of the mozzarella and a sprinkling of Parmesan atop the lasagna .
Add a layer of lasagna.
Place the sauce with the vegetables, 1/4 of the mozzarella, a sprinkling of Parmesan and 1/3 of the ricotta atop the lasagna.
Add a layer of lasagna.
Place the remaining ricotta and 1/4 of the mozzarella atop the lasagna.
Add a layer of lasagna.
Place the remainder of the sauce, mozzarella, Parmesan and herbs on top.
Cover with foil and bake at 375 degrees for 30-40 minutes (until it's well heated through and the cheeses are melted).
(Serves 4)