Makes 12 servings (1½ cups per serving)

Ingredients

• 1 tbsp olive oil
• 2 cups diced zucchini
• 2 cups chopped broccoli
• 1 cup diced celery
• 1 cup chopped mushrooms
• ¼ cup chopped green onions
• 2 cups fresh spinach
• ¾ cup ricotta cheese
• 2 tbsp basil pesto
• ½ cup mozzarella cheese, grated
• 12 lasagna noodles, cooked and rinsed

Preparation

1. Preheat oven to 350°F.
2. Heat oil in a large pot over medium heat. Add add zucchini, broccoli, celery, mushrooms and green onions. Cook, stirring, until vegetables begin to soften and moisture is almost fully evaporated, about 5 minutes.
3. Stir in spinach and cook just until wilted. Remove from heat and set aside.
4. In a small bowl, stir together ricotta cheese and pesto. Set aside.
5. Spoon a layer of vegetable mixture in the bottom of a 9 x 13 inch baking pan. Arrange 3 noodles over top. Spread with a layer of ricotta mixture. Arrange 3 noodles over top. Repeat layers until all ingredients are used.
6. Sprinkle with mozzarella cheese. Bake until cheese is bubbly, about 30 minutes.
7. Serve and Enjoy!

Nutritional analysis per serving: 169 calories, 5 g fat, 8 g protein, 25 g carbohydrate (23 g available carbohydrate), 2 g fibre, 97 mg sodium

My Viva Servings: 1 grain, 1 protein, 1 vegetable, 1 fat

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