Spinach Lasagna - cooking recipe

Ingredients

1 (1 1/2 oz.) pkg. spaghetti sauce mix
1 (6 oz.) can tomato paste
1 (15 1/2 oz.) can tomato sauce
2 1/2 c. water
2 eggs, beaten
1 (16 oz.) carton Ricotta
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. grated Parmesan cheese, divided
1/2 (16 oz.) pkg. lasagna noodles
2 (6 oz.) pkg. Mozzarella cheese slices
1/2 c. (1 stick) unsalted butter
1 medium onion, minced
1 large garlic clove, minced
1 lb. thin asparagus, tough ends trimmed, cut diagonally into 1/4-inch slices, tips left intact
1/2 lb. mushrooms, thinly sliced
6 oz. cauliflower, broken into small florets
1 medium zucchini, cut into 1/4-inch rounds
1 small carrot, halved lengthwise, cut diagonally into 1/8-inch slices
1 c. whipping cream
1/2 c. chicken stock
2 Tbsp. chopped fresh basil or 2 tsp. dried
1 c. frozen tiny peas, thawed or 1 c. fresh young peas *
2 oz. Prosciutto or cooked ham, chopped
5 green onions, chopped
salt and freshly ground pepper
1 lb. fettuccine or linguine, cooked al dente and thoroughly drained
1 c. freshly grated imported Parmesan cheese

Preparation

Heat wok or large deep skillet over medium-high heat.
Add butter, onion and garlic and saute until onion is softened, about 2 minutes.
Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry 2 minutes.
(At this point, remove several pieces of asparagus tips, mushrooms and zucchini and reserve for garnish.)