Frank's Recipes! Lasagna Florentine

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Lasagna Florentine

2 lb. fresh spinach pasta sheets
1 lb. spinach, julienned
1 lb. low-fat Ricotta cheese (can substitute cottage cheese)
1/2 lb. low-fat skim mozzarella
2 lb. variety of vegetables, marinated and roasted:
zucchini, yellow squash, onion, tomatoes, eggplant, fennel, carrots, etc.

For marinade:
1 cup olive oil
1 tsp. basil
1 tsp. oregano
1 tsp. thyme
1 tsp. salt
1 tsp. pepper
1 tablespoon garlic, chopped

Toss sliced vegetables in marinade, let stand for 1 hour, place on sheet pan and roast in 450-degree oven for 15 minutes. Cool down. In a 13-inch x 9-inch oblong pan, layer spinach, pasta sheets, vegetables, Ricotta then mozzarella, alternating up to the top rim of pan. Sprinkle with mozzarella and Parmesan. Bake at 350 degrees approximately 45 minutes to 1 hour. Let cool before slicing. Can be served hot or cold.