Italian Garden Lasagna

8 ounces lasagna noodles -- uncooked

30 ounces meatless spaghetti sauce

1 1/2 cups water

2 tablespoons olive oil

1 cup onion -- chopped

1 cup red or yellow bell pepper -- chopped

1 cup carrots -- coarsely shredded

4 cloves garlic -- crushed

2 cups sliced mushrooms

1 cup zucchini -- finely chopped

1 cup broccoli flowerets -- finely chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

10 ounces frozen chopped spinach -- thawed and drained

15 ounces part skim ricottta

1 1/4 cups part skim mozzarella

1 tablespoon grated parmesan cheese

Lightly oil 9 x 13 baking dish. Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic. Cook, stirring constantly, 3 minutes. Add the rest of the vegtables, except Spinach. Sprinkle with spices. Cook, stirring frequently, 5 minutes more. Remove from heat and stir in the spinach. Set aside 1 cup of the vegtable mixture.

Prepare cheese: Set aside 1/2 cup of the mozzarella. In medium bowl, combine rest of the mozzarella, ricotta, and parmesean. Mix well.

Assemble: Layers: 1cup sauce in bottom of pan

1/3 of noodles 1/2 cup of sauce 1/2 of cheese mixture 1/2 of vegtables : press down into cheeese 1/2 cup of sauce 1/3 of noodles : press down firmly onto filling Repeat layers: 1/2 cup of sauce remaining cheese remaining vegtables 1/2 cup of sauce remaining noodles : press noodles down firmly

Spoon reserved vegtables over noodles and top with rest of sauce. Make sure noodles are entirely covered with sauce.

Cover and bake 40 minutes in preheated 350 degree oven. Uncover and spoon sauce from sides of pan over noodles. Sprinkle with reserved Mozzarella and bake uncovered 30 minutes more.

Let stand 5 minutes before slicing.