Vegetable Lasagna

12 pasta sheets from 1 box of oven ready lasagna
6 cups of marinara sauce
4 T olive oil
1 clove garlic, chopped
1 bunch asparagus, sliced thin on bias
2 large zucchini, diced
salt & pepper
1/2 cup grated Parmesan cheese
1 (15 oz.) container ricotta cheese
1 egg
2 cups shredded mozzarella

1. Preheat oven to 375*. Heat olive oil in a large skillet over medium heat. Add garlic and saute until golden.

2. Add vegetables and saute for 4 minutes. Season with salt and pepper.

3. Combine ricotta cheese, 1/4 cup parmesan cheese and an egg in a large bowl. Mix well. Spray a 13 x 9 in. baking pan with nonstick cooking spray. Spread 1 cup marinara sauce on bottom of the pan.

4. Add a layer of 3 uncooked lasagna sheets. Spread 1/3 of the ricotta cheese mixture on top. Add 1/3 of the begetable mixture and top with 1 cup of marinara sauce. Layer 3 more sheets of lasagna, 1/3 of the ricotta and 1 1/2 cups of marinara sauce.

5. Layer 3 more lasagna sheets, the rest of the ricotta mixture and vegetables and 1 cup sauce.

6. Finish with 3 lasagna sheets, remaining sauce, and top with mzzarella and the rest of the parmesan cheese.

7. Bake covered for 50-60 minutes. Uncover and bake until cheese melts, about 5 minutes. Let stand 15 minutes. Serve!