1
saute garlic and then veges in olive oil
2
squeeze water out of spinach in a large strainer
3
squeeze veges and spinach between 3 layers of paper towels on top and bottom to remove water
4
combine ricotta cheese and eggs in food processor
5
layer in a 9x13 pan: sauce, lasagna noodles, veges, ricotta mixture, shredded cheese and sauce, repeat 3 times, putting sauce on the bottom and top
6
reserve part of the cheese to sprinkle on top
7
cover with foil
8
bake at 350 for 60 minutes, covered with foil
9
uncover for the last 5 minutes and sprinkle with the remaining cheese
10
let rest for 20 minutes before cutting
