olive oil cooking spray

3	cloves garlic, minced

1	small onion, 4 ounces (120 g), chopped

1	28-ounce (793 g) crushed tomatoes

1 1/2

teaspoons (7.5ml) dried basil

1	teaspoon (5 ml ) fennel, crushed

1	teaspoon (5 ml ) dried orange rind*

1/8	teaspoon (0.6 ml) crushed red pepper flakes

1	15-ounce (425 g) container low fat ricotta cheese

1/2	pound zucchini (240 g), grated and squeezed of excess liquid

2	small carrots, 4 ounces (120 g ), grated

1/2	cup (120 ml) egg substitute

1	cup (120 g) shredded skim milk mozzarella cheese, plus 1/4 cup (30 g) for garnish (optional)

2	tablespoons (15 g) grated Romano cheese, plus 1 teaspoon (2.5 g) for garnish (optional)

6	oven-ready lasagna noodles

1. Preheat the oven to 350°F (180°C), Gas Mark 4.
2. Spray a non-stick covered pot with cooking spray. Add the onion and garlic and cook over medium heat until the onion is transparent, about 5 minutes. Add the tomatoes, basil, fennel, orange rind, and red pepper flakes. Bring to a slow simmer, cover and cook while you ready the rest of the ingredients.
3. Place the ricotta in a large bowl. Fold in the grated zucchini and carrots. Stir in the egg substitute, grated mozzarella and finally the Romano cheese. Set aside.
4. Prepare an 8-inch (20 cm) oven-proof square pan by spreading 3 to 4 tablespoons of the tomato sauce on the bottom. Place 2 lasagna noodles on the bottom. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of tomato sauce. Repeat making 3 layers, ending with tomato sauce. Top with reserved mozzarella and Romano.
5. Cover the lasagna with aluminum foil which you tent a bit to make sure it does not touch the cheese on top. Make sure to crimp around the edges of the pan. Bake for 1 hour, uncovering the last 10 minutes.
6. Remove from oven and allow to set for 10 minutes before cutting.