Easy Vegetable Lasagna

I love a quick,easy meal, and this lasagna "recipe" went together so fast that I will be sure to fix it again.

About a year ago I was at Trader Joe's and saw a box of no-cook lasagna noodles, I was sceptical at first, but boiling and draining lasagna noodles is one of my least favorite kitchen tasks (it is right up there with washing pots and pans).  Not expecting much I nonetheless picked up a box, used it in my favorite recipe, and with joy in my heart (and kitchen) have never looked back; to me the no-cook noodles taste the same, cook the same, and actually hold up better when you freeze or re-heat leftovers.

To make the recipe above I used 1/2 a box of the TJ's no-cook noodles, a jar of marinara sauce, one container of part-skim ricotta cheese mixed with 2 eggs, 3 cloves garlic, minced, 1 tsp. fresh rosemary, diced, 1/4 tsp. of chili flakes and nutmeg, and salt and pepper to taste.  I spread some marinara on the bottom of my 9x11 glass pan, added a layer of noodles, topped with the ricotta mixture, then covered with sliced zucchini, red peppers, spinach, and mushrooms, some sauce, pre-shredded italian cheese, and repeat (the top layer should be noodles, some sauce, and some cheese).  

If you happen to have a favorite Trader Joe's product or kitchen short-cut, please feel free to share it here!