INGREDIENTS
4 cups
marinara sauce
8
to 9 lasagna noodles (preferably whole wheat)
3/4 cup
green peas, thawed if frozen
3 cups
baby spinach leaves
3 cups
sliced zucchini (from about 3 to 4 small zucchini)
3 cups
part-skim ricotta cheese
3/4 cup
shredded mozzarella cheese
Fresh parsley, for garnish