Veggie Lasagne

Ingredients:
¼ cup (2 oz) red wine
1 cup shredded carrots (about 2 medium carrots or can use the pre-shredded kind)
2 medium zucchini, chopped
1 large sweet red pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped (1 tsp of jarred garlic)
10 oz chopped frozen spinach, thawed and well drained
15 oz part-skim ricotta cheese
1 cup shredded fat-free mozzarella cheese, divided
1/4 cup fat-free egg substitute
1 tsp garlic powder
1 Tbsp dried basil, or to taste
1 Tbsp dried oregano, or to taste
1 tsp black pepper, or to taste
2 Tbsp Worcestershire sauce
1 packet McNeil Nutritionals SPLENDA No Calorie Sweetener
28 oz canned tomato sauce
8 oz no cook lasagna noodles
1/4 cup shredded Parmesan cheese

Instructions:
Preheat oven to 350°.  Coat a large nonstick skillet with olive oil flavored cooking spray and heat.  Pour about 1 tsp of red wine into the heating skillet.  When wine begins to sizzle, add chopped garlic, carrots, zucchini, peppers, and onion. Add remaining wine and sauté veggies until crisp-tender, about 3 minutes, then remove from heat and set aside.

In a large bowl, combine drained spinach, ricotta cheese, ¾ cup mozzarella cheese, garlic powder, basil, and egg substitute.  Set aside.

In another bowl, combine tomatoe sauce, Worchestershire sauce, pepper, oregano, and Splenda.  Stir gently until well mixed.

Spread a scant ½ cup of tomato sauce mixture on the bottom of a 9"x13" casserole dish and arrange a layer of lasagne noodles over the top of the sauce. Spread ½ the veggie mixture over the noodles, then ½ the cheese mixture over that. Top this with about 1 cup of the tomato sauce. Repeat the layers ending with a last layer noodles topped with remaining tomato sauce. Finish casserole by sprinkling the shredded Parmesan cheese and the remaining ¼ cup of mozzarella cheese over the top.

Gently cover casserole with foil, being careful not to touch cheese topping.  Bake covered in preheated oven for 30 minutes.  Uncover and continue baking for about 15 more minutes or until cheese and sauce begin to bubble and casserole is heated through.  Remove from oven and let stand for 10 minutes before serving.

Special Information:
This casserole freezes wonderfully, just remember to thaw completely before cooking.  If your family is small, this recipe is easy to split into two smaller casserole dishes.  Use one tonight and freeze the other for next week!

If you don't mind an additional POINT per serving, try adding ¼ cup of GRATED Parmesan cheese to the spinach and cheese mixture.