Vegetable Lasagna

This vegetable lasagna is rich with cheese.
Zucchini, spinach and artchokes in a creamy
red sauce then baked until hot and bubbly.

Ingredients:
6 cups packed fresh spinach
1 tablespoon olive oil
1 medium onion
1 medium zucchini
salt and pepper
1/2 small can artichokes,drained
1 teaspoon red wine vinegar
2 tablespoons minced fresh dill
12 4-6″ square pasta sheets
1 1/2 cups tomato or marinara sauce
1/4 cup ricotta cheese
1/4 cup grated mozzarella cheese

Directions:
Preheat oven to 375 degrees F.
Heat a skillet to medium and add olive oil.
Dice the onion small and add to skillet.
Cut the zucchini into 1 inch
strips then slice into 1/2 inch pieces.
Add to the skillet with the onion.
Cook together, stirring regularly
for 3-5 minutes or until zucchini
is tender but not mushy.
Season with salt and pepper
and stir in spinach.
Cook the spinach down by stirring
into into the pan. Remove from heat.
Chop artichokes small and stir
into spinach as well as dill and vinegar.
Taste and correct for seasoning.
Lay out pasta sheets on a surface spoon
2 tablespoons of filling into the center
of each sheet and spread it out lengthwise.
Dot the top of the filling with ricotta.
Put 2/3 of the tomato sauce in
an 8×8 square baking dish.
Roll up each of the sheets into a log
and place seam down in your baking dish.
Top with remaining tomato sauce
and mozzarella cheese.
Place in oven and bake for 20 minutes.
Remove and let cool for 5 minutes before serving.