Vegetarian Lasagna Oamc (Makes 3 Meals) - cooking recipe

Ingredients

27 lasagna noodles
36 ounces spaghetti sauce
16 ounces 0% fage greek plain yogurt
2 red bell peppers (either fresh or canned)
8 cups fresh spinach
12 ounces parmesan cheese
8 ounces mozzarella cheese
garlic (to your taste, we like lots so we add lots!)
12 zucchini
6 yellow squash
3 carrots

Preparation

Set the Lasagna noodles to boil in a large pot.
Put the Greek yogurt, bell peppers, and spinach in a blender and blend until it fairly smooth.
In a bowl mix the Parmesan, Greek Yogurt mix, mozzarella, and garlic.
Shred very finely all the zucchini, yellow squash, and carrots. Mushrooms would be a good addition too, but I hate mushrooms so didn't add any in mine.
Drain the noodles, and put out three 9x13 pans. I use the tin ones so I can freeze them and then put them in the oven.
Lay down one layer of three lasagna noodles in each pan. Place a layer of Spaghetti sauce over the top. Then a layer of the vegetable, then a layer of the white cheeses. Repeat.
Put the rest of the spaghetti sauce on the top of the last layer of noodles. Cover with tin foil and lable. Freeze.
When you are ready to bake, heat the oven up to 375 and bake for 60 to 75 minutes.