Ingredients

• 1 (16 ounce) jar tomato and basil pasta sauce
• 4 lasagna noodles (I used the no boil type by Barilla)
• 1 medium zucchini, sliced thin
• 1 medium summer squash, sliced thin
• 1/2 cup onion, diced
• 6 mushrooms, sliced thin
• 1 (2 1/4 ounce) can sliced ripe olives
• 1 cup baby spinach leaves
• 2 -3 tablespoons fresh basil, chopped
• 1 cup lowfat mozzarella cheese
• 1/2 cup grated carrot
• 1 cup broccoli floret, chopped
• 1/2 cup chopped sweet bell pepper (I used orange and yellow combined)