• 1c chopped zucchini
• 1c chopped yellow squash
• 1c chopped eggplant
• 1c shredded carrots
• 1 red pepper chopped
• 1 orange pepper chopped
• 2c frozen spinach
• 1/2c chopped onion
• 3 cloves minced garlic
• 1 package whole wheat lasagna noodles
• 1 bottle pasta sauce
• 3 tbsp commercial pesto sauce
• 1 (15oz)carton part skim ricotta
• 3/4c shredded mozzarella

1. Preheat oven 375.
2. Cook lasagna noodled according to
3. package.Cook all vegetables together
4. in a saucepan for 10 min.Mix pesto
5. and ricotta in a bowl.In a 13x9
6. baking dish add 1/2c pasta sauce,
7. then arrange one layer noodles.Add
8. half ricotta mixture then add
9. part vegetable mixture,and 1/4c
10. pasta sauce.Repeat layers,ending
11. with noodles.Top with remaing sauce.
12. cover and bake 40 min.Uncover and
13. top with mozzarella cheese and
14. cook 5 min.Let stand 10 min before
15. serving.

I got the original recipe from cooking light,but I added a lot more ingredients.It's easy and very healthy.