Free Rant Veggie Meat Lasagna

1/2 cup- broccoli (florets)

1/2 cup- zucchini (diced)

1/2 cup- red onion (diced)

1/4 cup- Borden's Half & Half

1- 24 oz. jar of Barilla Mushroom and Gralic Montanara sauce

1- 15 oz. container of ricotta cheese
(you may want to double the ricotta)

2 cups shredded mozzerella cheese (divided)

3/4 cup grated parmesan cheese

1/2 lb of ground sirloin or ground chuck. (optional)

1- 8 oz. box of no cook lasagna

Cooking spray of choice

(For this recipe an 8 inch x 8 inch square baking dish was used)

Pre-heat oven to 375°

Bake 30-35 minutes until top is lightly brown and sauce is bubbling

Total cooking time is approximately 60 minutes

Sauté veggies in skillet until tender (but not translucent); pour jar of Barilla Montanara (this is how it’s spelled on the jar) into medium size sauce pan and simmer on low-warm heat. Add ¼ cup half & half and ¾ cup grated parmesan cheese; stir together well. Stir in veggies and simmer for about 15 minutes. Place ground sirloin (or chuck) in skillet and brown, stirring often (you don’t want meatballs in this sauce). Add browned meat to sauce and simmer for about 10 more minutes.  Spray baking dish with cooking spray of choice; place lasagna in bottom of dish and begin layering. First spread  veggie meat sauce over lasagna, distribute ricotta as evenly as possible and sprinkle mozzarella over ricotta. Repeat layers until dish is full. You should use the remaining cup of mozzarella to top the final layer. Place in oven when layering is complete and bake for 30-35 minutes. Remove from oven and serve.