The first thing you do is get out the FOOD PROCESSOR. You will need to shred about 4 cleaned and peeled carrots, and 2 large zucchini, washed well and stems removed.
The noodles I like to use for this are the Barilla no cook lasagna noodles. I’ve tried other brands, including tonight, and they just aren’t as good. So get the Barilla if you can. But use the no cook, by all means.
You will also need one box of cleaned and prepared organic baby spinach. Do not wet the spinach. It is important that your veggies are as dry as possible, or you will end up with runny lasagna. If necessary, squeeze the juice out of the zucchini after you shred it.
This recipe can also be made with all organic ingredients.
After you prepare the veggies, set them aside, and take a large container of ricotta cheese, 1 egg, 2 teaspoons nutmeg, 1 tsp salt, and 1 tsp pepper, and mix together well, in a separate bowl. Add about 1 cup of Asiago, Parmesan, or Romano cheese to the mixture and stir in completely.
Have another cup of shredded Asiago and a one pound bag of shredded mozzarella ready.
Start assembling the lasagna.
Spread a small amount of pasta sauce of your choice on the bottom of a 9 x 13 pan. Place in rows, the uncooked lasagna noodles on top of the sauce, then begin layering your zucchini and carrots on top of the noodles.
Next start layering the cheese mixture, the mozzarella, and the Asiago.
Top with a layer of spinach.
Then top with noodles and sauce. Repeat layering. You will get two thick layers in a pan this size.
Place the lasagna in a preheated 350 degree oven and bake for one hour.
You can see a little bit of runny sauce on one corner of the lasagna. I am happy to say, it was just a little bit on top, and the lasagna did slice nicely and was not runny. I have failed in the past, usually because I originally used frozen spinach, to have a lasagna that was not watery. Now enjoy!