Vegetable Lasagna

This a wonderful, light, fresh tasting lasagna. So different from the regular carnivorous variety (which I also love!). I got this recipe a number of years ago from my friend Mendy (shout out to one of my favorite Maryland peeps!). It is a favorite dinner of mine and someday I'm going to remember to throw in some mushrooms and asparagus because I think those veggies would also be great in this.

Vegetable Lasagna

10 lasagna noodles
4 large carrots, sliced thin
4 medium zucchini, sliced
salt and pepper
2 cups shredded mozzarella
15 oz. ricotta cheese
1 jar marinara sauce

Boil noodles and carrots. After 5 minutes, add the zucchini and boil 4 minutes. Drain the noodle and vegetables. Put a little marinara sauce in the bottom of a 9x13 baking dish and then lay 3 noodles across the long way. Put 2 noodles on top of the 2 seams. Spread half of the ricotta cheese all over the noodles. Spread half of the vegetables over the ricotta. Season vegetables with salt and pepper. Sprinkle half the mozzarella over the vegetables. Top with about 1/2 the sauce. Repeat the layering process one more time: noodles, ricotta, vegetables, salt and pepper, mozzarella, sauce, leaving a little mozzarella to top it off. Cover with foil and bake at 350 for 30-40 minutes.