Veggie Lasagna

I wasn't going to add this recipe, but my husband insisted that I had too. It is a great family friendly recipe. I know this because I got my son to eat it and he doesn't eat anything besides grilled cheese and hotdogs.
This recipe has a really yummy creaminess that will make you forget that it is a vegetarian meal. Try playing up the veggies in this recipe for what happens to be in season.

Ingredients:
1 TBLS Olive Oil
1/2 Cup Chopped Onion
1 TBLS Minced Garlic
1 1/2 Cup assorted veggies (I used mushrooms and bell peppers)
1 Cup Ricotta Cheese
1 Cup Mozzarella Shredded Cheese-separated in half
1 Cup Spinach -chopped(I opted for fresh spinich, you could use frozen if that's what you have available)
1 Jar of a natural ingredient Pasta Sauce--(I used Classico Tomato and Basil)
6 Whole Wheat Oven Ready Lasagna Noodles
1/2 Cup Plain Greek Yogurt

Directions:
1. Heat oven to 375 degrees. Spray 9x9 pan with cooking spray or rub with olive oil
2. Heat oil over Medium- High heat in skillet. Add onion, garlic, and veggies. Cook for about 5 minutes
3. Meanwhile, combine Ricotta, 1/2 cup Cheese, and Spinich in a bowl.
4. Set aside 3/4 Cup Pasta Sauce for last layer of lasagna. Place remaining sauce, sauteed veggies, and greek yogurt in a separate bowl and stir together
5. Spread 1/2 sauce on the bottom of pan. Layer with 3 lasagna noodles, 1/3 Cup spinach mixture, remaining sauce. Repeat with noodles, spinach, and then sauce that you set aside. Top with remaining shredded mozzarella cheese.
6. Cover and bake for 35 minutes. Uncover; bake 5 to 10 minutes longer until cheese melts and heated through. Let it stand for about 5-10 minutes