INGREDIENTS
24 oz
jar plus one cup tomato pasta sauce
9
long lasagna noodles, uncooked
2 1/2 cups
chopped veggies (I used mushrooms, onion, bell pepper, and spinach)
1 tsp
minced garlic
1 tbsp
olive oil
15 oz
container Ricotta cheese
1 1/2 cups
shredded cheese - reserve 1/4 cup for very top (I used a mozzarella and parmesan mix
1
egg