10lasagna noodles, whole wheat, broken into pieces (NOT the no-boil kind)
1small zucchini, julienned or shredded
1small summer squash, julienned or shredded
1cuphalf and half (not fat-free)
1/2cupshredded or grated parmesan
1/2cupshredded part-skim mozzarella
salt and pepper to taste
fresh basil to garnish, optional
In a large pan, heat oil over medium-high heat. Add onions and peppers. Cook until onions are translucent. Add mushrooms. Cook until browned and then add carrots and garlic. Cook for 1-2 minutes or until garlic is fragrant. Add spinach and dried herbs and cook until spinach is wilted.
Add broth and water. Bring to a boil and add pasta, stir.
Cook for 9 minutes or as directed on package, stirring frequently so pasta cooks evenly..
Once pasta is cooked, add shredded zucchini and summer squash and cook for 1-2 minutes, adding more water as needed – remember you’ll be adding more liquid when you add the half and half.
Remove from heat and slowly stir in half and half. Return to low heat, if desired. Do not boil.
In a small bowl, mix together ricotta, parmesan, and mozzarella cheese. Top individual bowls of soup with a spoonful of this mixture immediately prior to serving. Garnish with fresh basil, if desired.
You may substitute regular lasagna noodles, if desired.