It’s healthier than the regular version but don’t tell your kids that…

1 tablespoon oil

1 onion, chopped

1 (8-ounce) package sliced mushrooms

4 yellow squash, chopped

4 zucchini, chopped

1 (16-ounce) package frozen broccoli, thawed and chopped

2 (29-ounce) jars spaghetti sauce

1 (16-ounce) container ricotta cheese

1 pound grated mozzarella cheese

1 pound grated cheddar cheese

2 eggs, beaten

1 (16-ounce) package lasagna noodles, uncooked
Preheat oven to 350 degrees.  Heat oil in a large skillet over medium heat.  Add onions and sauté.  Add mushrooms, squash, zucchini and broccoli and continue to sauté until just softened.  Stir in sauce.  In a separate bowl mix together the cheese and the eggs. Lightly grease (preferably with nonstick spray) a 9 x13-inch baking pan as well as a 9-inch square one.  Layer noodles, cheese mixture and then sauce.  Repeat.  Cover with foil and bake for 1 hour.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!