Vegetable Lasagna

Serves 12

Ingredients:

• 1 pound low moisture ricotta cheese
• 2 pounds shredded mozzarella and provolone mix
• 2 cups equal amounts of grated Parmesan, Romano, and Asiago cheese
• 2 quarts of favorite Italian gravy
• 15 lasagna noodles
• 1 pound each broccoli, cauliflower, asparagus
• ½ cup roughly chopped olives
• 2 cups chopped fresh tomatoes
• ½ pound baby spinach
• ½ cup sliced onion
• olive oil
• 1 tbls chopped garlic

Procedure:

Cook noodles al dente and cool

Sauté broccoli, cauliflower, asparagus, olives, tomatoes, onion, and garlic till just tender. Remove from heat and fold in spinach. Cool and drain

Arrange lasagna in alternating layers beginning with gravy, noodles, ricotta, vegetables, provolone, and grated cheese. Do this two times. Last layer is shredded cheese, grated cheese, gravy, shredded cheese, grated cheese. Bake loosely covered at 350F for 1 hour, uncovered at 400F for 15 minutes. Remove from oven and allow to cool for at least 20 minutes. Then slice. Serve on warm plate on a bed of gravy.