VEGETABLE LASAGNA

9 lasagna noodles, cooked and drained
1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry
1 (32 oz.) carton Ricotta cheese
1/2 c. grated Parmesan cheese (plus a little to grate on top)
1 (32 oz.) jar of your favorite spaghetti sauce
                (with mushrooms is good and keeps the recipe vegetarian)
1/2 tsp. Italian seasoning/herbs

Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta,
Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order:
1/2 cheese mixture 1/3 sauce

Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese.
Bake 30 minutes at 350 degrees.