Vegetable Lasagna - cooking recipe

Ingredients

1 (16 oz.) pkg. lasagna noodles, cooked and drained
1 (15 oz.) container Ricotta cheese
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
2 tsp. minced garlic
1/2 c. chopped onion
4 1/2 c. meatless spaghetti sauce
4 c. (5 oz.) spinach, tightly packed
1 tsp. salt
1/2 tsp. black pepper
1 c. diced carrots
1 c. sliced bell pepper
1 c. chopped celery
1 c. water
8 oz. grated Mozzarella cheese
2 (8 oz.) cans water chestnuts, drained
8 oz. Cheddar cheese, grated

Preparation

Cook lasagna; set aside.
In medium bowl, mix Ricotta, Parmesan, parsley, basil, garlic, salt and pepper; set aside. Place carrots, bell pepper, celery, onion and water in medium saucepan.
Cover; cook over medium heat for 5 minutes, or until tender.
Drain and set aside.
Preheat oven to 350\u00b0.
Spread 1/2 cup sauce on bottom of 9 x 13 x 3-inch deep pan.
Place 4 lasagna noodles in pan, overlapping slightly.
Spread 2/3 cup of Ricotta cheese mixture evenly over noodles.
Spread 1 cup of sauce over cheese, then add 1 cup vegetables, 1/2 cup Mozzarella cheese, 1 1/3 cups spinach leaves, 1/2 cup water chestnuts and 1/2 cup Cheddar cheese.
Top this layer with 4 more lasagna noodles.