Love Me Some Lasagna

Flavor packed Cheesy Healthy Kid Approved Lasagna

This recipe has gotten the seal of approval from not just one, not just two, but three hungry kids!

This recipe started with the need to create a healthy version of a classic favorite.

Ingredients

Non-stick cooking spray
1 Jar of your favorite tomato sauce. I like to use Rao's because it is lower in sugar.
3 yellow squash
1 package of baby belle mushrooms
1 tbs of chopped garlic
pinch of fresh rosemary
4-5 fresh basil leaves
pinch of fresh parsley
32 oz container of part-skim ricotta cheese
1 large package of part-skim shredded mozzarella cheese
1 package of Barilla Oven Ready Lasagna Sheets

Preheat your oven to 375 degrees and spray a deep dish pan with some non-stick cooking spray.
Next, pour enough sauce on the bottom of the pan to lightly coat it.
In a food processor combine the squash with skin still on, mushrooms, garlic, rosemary, parsley and basil. Puree until you have an even smooth consistency
Now, lets hide those veggies! Add the veggie puree to the container of part-skim ricotta cheese. Mix in a bowl until well incorporated. Then add half the bag of the part-skim shredded mozzarella cheese. Mix until the cheese is blended in well.
Time to construct this lasagna! Place a single layer of the lasagna sheets on the bottom of the pan. Next poor as much or as little of the ricotta cheese mixture on top as you want. The more you pour, the cheesier it will be. Keep completing this process till you are satisfied with the number of layers in the lasagna.
When you finally add the last layer of lasagna, top it off with the remaining tomato sauce and shredded cheese.
Bake covered until you see bubbling at the edges, about 30 minutes. Remove the cover and bake an additional 5 to 7 minutes till the cheese is melted and a bit brown. Remove the lasagna from the oven and let it rest for about 10 minutes before you serve it. Voila!