Veggie Lasagne

1 zucchini (diced)

1 16 ounce bag fresh spinach

1 bunch broccoli (chopped)

1 small onion (diced)

5 large tomatoes (peeled, seeded, chopped)

1 clove garlic (minced)

1/2 16 ounce can black olives (diced)

1 egg

 2 lb container Ricotta cheese

12 ounce bag Mozzarella cheese

1/2 cup Parmesan cheese

1/2 cup olive oil

1/8 tsp of each: salt, pepper, oregano, basil

1 box lasagna noodles

Heat oven to 350 degrees. In a sauce pan, bring 5 cups of water to boil. Add spinach and boil for 10 mins. Drain and set aside.

In a large skillet heat oil over low/medium heat. Add zucchini, broccoli, onion, garlic, tomatoes and olives, and saute for approx 10 mins. Remove from heat and add spinach and seasonings to veggie mix. 

In a large bowl, mix egg, ricotta, mozzarella and Parmesan. In a large sauce pan, bring 3 quarts of water to a boil and cook lasagna noodles, drain and run under cold water until cooled. In a large pyrex dish, ladle some sauce to bottom of pan. Layer noodles, then layer mix of veggies, mix of cheeses, then lasagne noodles. Should yield 2 or 3 layers. Cover and bake for 45-50 mins. Allow to cool for about 15 mins before serving.