Step 1

Cook the pasta to al dente according to package directions. Drain, rinse with cold water, and set aside.

Step 2

Heat the 1 Tsp. oil in a large saucepan over medium heat.

Step 3

Add the onion and cook until tender.

Step 4

Sprinkle in the 1 Tsp. Italian seasoning, 1/4 Tsp. red pepper flakes, and 1 garlic clove. Cook for another 30 seconds.

Step 5

Add in the 4 C. baby spinach, 1 zucchini, 1 summer squash, and the 1 C. peas. Continue to cook for 10 minutes or until all veggies are cooked and tender.

Step 6

Remove from the heat and drain off any excess water.

Step 7

Preheat the oven to 375 degrees F.

Step 8

Stir the 1 lb. fat free ricotta and the 1 lb. reduced fat ricotta together.

Step 9

Spread 3/4 C. of the marinara sauce into the bottom of a 13x9" baking dish. Layer with 4 of the lasagna noodles, spread 1/2 of the ricotta over the noodles, followed by 1/2 of the veggie mixture.

Step 10

Spoon on 1 1/2 C. marinara sauce.

Step 11

Continue to layer with lasagna noodles, the rest of the ricotta, veggies, and another 1 1/2 C. of the marinara.

Step 12

Top with the additional 4 lasagna noodles and remaining 1 1/4 C. marinara.

Step 13

Sprinkle the 1 C. shredded mozzarella over the top and cover loosely with foil.

Step 14

Place the dish in the oven to bake for 40 minutes, remove the foil and continue to bake for another 10 minutes or until bubbly, hot, and the mozzarella is melted!

Step 15

Once done, remove from the oven cut into 12 pieces and enjoy right away.