Vegetable Lasagna

I made this recipe up last weekend with stuff I had on hand. It turned out pretty awesome! So this is kind of what I did. This is a fow-fat version, but so tasty!

Vegetable Lasagna

Sauce

1 T. olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 zuccini, sliced

1 yellow squash, sliced

1 28 oz. can Hunt's crushed tomatoes

2 T. fresh oregano, chopped

2 T. fresh basil, chopped

1 small can Hunt's tomato sauce

1 14 oz. can quartered artichoke hearts

salt & pepper to taste

Cheese Mixture

1 14 oz. carton low-fat Ricotta cheese

1 c. fat free sour cream

1/2 c. parmasean cheese

1 c. shredded mozarella cheese

1/4 c. egg beaters

1 9 oz. pkg. oven ready whole wheat lasagna noodles

On medium heat, put olive oil in large skillet and saute onion, garlic, zuccini and squash until tender. Add tomatoes and tomato sauce to skillet. Add herbs & seasonings and artichokes. Simmer 20 minutes.

Mix cheese and eggs together in a bowl and set aside.

To assemble lasagna, spray non-stick spray in a 9 x 13 casserole dish. Layer sauce in the bottom of the pan, place 1/3 of the noodles in the pan. Cover the noodles with 1/3 of cheese mixture, then 1/3 of the remaining sauce. Repeat layers until the sauce ends on the top. Cover with 1 cup of mozzerella. Cover with foil and bake at 350 degrees for 1.5 hours.