Spinach and Carrot Lasagna

I love lasagna. It's delicious and stores really easily. And you can put basically any vegetable in it. Or any protein. Or anything, really. Maybe I should make a sweet lasagna?

Tomato sauce:
Ingredients:
7-10 tomatoes (or two large cans, however much tomato you want)
2 carrots
2 green peppers
1 onion
6 cloves garlic
Spices and herbs: basil, paprika, cayenne pepper, oregano, parsley.

Chop all the vegetables really well (or if you want to be lazy like me, use your food processor) and stick them in the cast iron on medium-low heat for a long time. Spice how you want it.

Lasagna:
Ingredients:
Tomato sauce
9 lasagna noodles
2 cups okara
1 lb mozzarella, shredded
2 cups ricotta cheese
1 lb spinach, steamed
1 c parmesan cheese

Boil the noodles according to package.
Layer it in a casserole pan.
My layers went: tomato sauce, noodles, okara/mozzarella mix, noodles, tomato sauce, spinach/ricotta mixture, noodles, tomato sauce, parmesan/mozzarella.
Bake at 400 for 45 minutes.
Makes 10 (depends on how you cut it).

Lasagnas are one of those things that seem complicated, but they always end up really great.

This recipe is only 345 calories per serving.

Total Fat - 14 g
Saturated - 8 g
Cholesterol - 50mg
Sodium - 498 mg
Potassium - 796 mg
Carbs - 30 g
Fiber - 5 g
Sugar - 7 g
Protein - 27 g
Vitamin A - 147%
Vitamin C - 84%
Calcium - 67%
Iron - 18%

This is my lunch for the next two weeks.