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Garden Vegetable Pasta Pie

This is really a quick dish (don't let the list of ingredients scare you away). It is a great substitute for lasagna and a good thing to serve to vegetarians that carnivores will like too! And if you have a seldom used springform pan, it is a good excuse to use it!

1 Tblspn olive oil
1 cup onions, chopped
4 cloves garlic. minced
8 oz whole wheat spaghetti cooked
1/2 cup fresh parsley, chopped
1 Tblspn each, dried oregano, basil
1/2 tsp each, salt and pepper
1 15 oz container FF ricotta cheese
10 oz pkg frozen spinach, cooked
1/4 cup Parmesan cheese, grated
2 Roma tomatoes, thinly sliced
1 med zucchini, thinly sliced
2 oz mozzarella, grated

Preheat oven to 375°. Spray a 9 or 8 inch springform pan with cooking spray.
Saute onions and garlic in olive oil until softened. Transfer to a bowl. Add the pasta and spices and toss well.
Steam the zucchini slices in the microwave, on high, for 4 minutes to soften.
In another bowl combine eggs, ricotta, spinach and 2 T of Parmesan.
Spread 1/2 of the pasta in the springform pan. Spread the riccotta mixture over the pasta. Top with remaining pasta. Lay the zucchini slices over the pasta and then lay the tomato slices on that.
Sprinkle the remaining cheeses over the top. Cover with foil and bake for 35 minutes. Remove foil and bake 5 or 10 minutes more.

6 servings - 5 pts each
4 servings - 8 pts each
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