Lasagna Primavera

Photo: flickr user ccharmon

Ingredients

2 Carrots, Shredded

1 lrg Onion, Chopped

2 Cloves Garlic, Minced

1 teaspoon Cajun/Creole Seasoning

1 tablespoon Olive Oil

1 ct , (15 Oz) Ricotta Cheese

2 Eggs

1/4 cup Grated Parmesan Cheese

1 tablespoon Italian Seasoning

12 ounces Uncooked Lasagna Noodles

16 ounces Sliced Mushrooms

2 smalls Yellow Squash (About ½ Lb.), Thinly Sliced

8 ounces (2 C) Shredded Italian Cheese Blend, Divided

1 cup Vegetable Or Chicken Broth

Preparation

In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes. In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning. Coat 9x13-inch baking dish with nonstick cooking spray. Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; rema

NOTES : This hot new item is an intriguing change of pace. There's NO tomato sauce, but there are plenty of vegetables and lots of great familiar flavors!