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Veggie Lasagna

Large jar of pasta sauce
2 lb. carton part-skim ricotta
1 1/2 C. shredded mozzarella
7 oz. carton pesto
9 lasagna noodles (cooked & drained)
Parmesan cheese, to taste
Desired amount of diced vegetables (carrots, squash, zucchini)

Cook lasagna noodles. Grease 9" X 13" baking dish (I use olive or soybean oil). In a large bowl, stir together ricotta, mozzarella, and pesto. Spread thin layer of pasta sauce on bottom of prepared pan. Then a layer of diced vegetables.  Over veggies layer 3 lasagna noodles and half of ricotta mixture. Cover with pasta sauce and veggies. Repeat layering. Top 2nd layer with last 3 lasagna noodles. Pour remaining sauce on top. Cover and seal with foil. Bake at 375 degrees for 35 minutes. Remove foil and sprinkle generously with Parmesan cheese. Bake uncovered 10 additional minutes. Let set about 10 minutes before serving.