Meat and Veggie Lasagna

Here is a crowd pleaser that yields two meals to even my big eaters! This veggie and meat lasagna is process like many of my other recipes. You can put in whatever veggies you want and use whatever meat you want or no meat at all. I use the noodles that you don't need to boil to speed up the process. You can also vary this recipe by using half red sauce and half Alfredo or bechalmel. Alternate the layers for a beautiful lasagna.

Meat and Veggie Lasagna
1 lb. ground beef or turkey
1 lb. sweet Italian sausage (pork or turkey)
1 lg. onion diced
1 zucchini diced
1 green and/or red pepper diced
1 box frozen chopped spinach (defrosted and wrung through a towel)
3 c. low fat mozzarella cheese
1 lg. 32 oz. container of Ricotta cheese
1/2 c. Parmesan cheese
2 eggs
2 tbsp. Italian seasoning
1 tbsp. garlic powder
1 tbsp. salt
1/2 tbsp. pepper
2 jars tomato sauce or 1 jar tomato and 1 jar Alfredo.
2 lbs. lasagna noodles (oven ready) or whole wheat (you have to boil these)

Brown and drain meat - add veggies (except spinach) and seasonings and cook until the veggies are softened. Cool slightly - mix ricotta, 2 c. mozzarella, eggs, spinach, 1 c. tomato sauce and meat mixture. Mix until well combined. Begin layering in a large rectangular pan (10 x 15) or two (9 x 13) pans.
Start with sauce, then noodles, then cheese/meat mixture. Repeat process until at the top of the pan. Do an additional layer of sauce. Cover with aluminum foil and bake for 45 minutes in a 375 degree oven. Uncover and sprinkle reserved mozzarella and Parmesan cheese. Bake for an additional 15 minutes until cheese is melted. Remove from oven and allow it to rest for 15 minutes before serving.