Janet Sutherland'S Lasagna Primavera - cooking recipe

Ingredients

1 (8 oz.) pkg. lasagna noodles
3 carrots, peeled and cut into 1/4-inch slices
1 c. broccoli flowerets
1 c. zucchini, trimmed and cut into 1/4-inch slices
1 c. yellow crookneck squash
2 (10 oz.) pkg. frozen chopped spinach, thawed
8 oz. Ricotta cheese
1 (26 oz.) jar Newman's Own marinara sauce with mushrooms
12 oz. Mozzarella cheese, shredded
1/2 c. Parmesan cheese

Preparation

Bring 3 quarts of water to a boil in a 6-quart pan over high heat.
Add lasagna noodles and cook 5 minutes.
Add carrots; cook 2 more minutes.
Add broccoli, zucchini and crookneck squash. Cook the final 2 minutes or until pasta is tender.
(I cooked 30 seconds more.)
Drain well.
Squeeze liquid out of thawed spinach. Combine spinach with Ricotta cheese.