1 sm. bag fresh spinach, chopped fine & cooked
1 c. onions, chopped
1 c. carrots, shredded
1 c. Ricotta and 1 c. Mozzarella cheese, mixed well
1/2 tsp. pepper
1/2 tsp. garlic powder
2 tbsp. Romano cheese
5 lasagna sheets
2 c. Alfredo sauce (see below)

Cook sheets of lasagna in boiling water, then rinse with cool water. In a 4 x 10 inch baking pan with a little oil on the bottom, lay the first sheet with cheese on top. Next lay another sheet with vegetables (carrots, onions, spinach) and continue the procedure until last layer is on. Make sure you cover each layer with Alfredo sauce. When finished, cover with aluminum foil and bake in preheated 400 degree oven for 20 minutes.

SAUCE:

In a saucepan, melt 3 tablespoons of butter. Add 1/2 teaspoon fresh garlic and saute. Then add 1 pint Half & Half with 1/2 pint whipping cream. Stir. Then add 1 tablespoon cornstarch and 2 tablespoons Romano cheese. A dash of salt, pepper and sweet basil. Bring to a boil and it's ready to use. Serves 6.