Spinach Lasagna

Ingredients

• 1 (1 1/2 oz.) pkg. spaghetti sauce mix
• 1 (6 oz.) can tomato paste
• 1 (15 1/2 oz.) can tomato sauce
• 2 1/2 c. water
• 2 eggs, beaten
• 1 (16 oz.) carton Ricotta
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1/2 c. grated Parmesan cheese, divided
• 1/2 (16 oz.) pkg. lasagna noodles
• 2 (6 oz.) pkg. Mozzarella cheese slices
• 1/2 c. (1 stick) unsalted butter
• 1 medium onion, minced
• 1 large garlic clove, minced
• 1 lb. thin asparagus, tough ends trimmed, cut diagonally into 1/4-inch slices, tips left intact
• 1/2 lb. mushrooms, thinly sliced
• 6 oz. cauliflower, broken into small florets
• 1 medium zucchini, cut into 1/4-inch rounds
• 1 small carrot, halved lengthwise, cut diagonally into 1/8-inch slices
• 1 c. whipping cream
• 1/2 c. chicken stock
• 2 Tbsp. chopped fresh basil or 2 tsp. dried
• 1 c. frozen tiny peas, thawed or 1 c. fresh young peas *
• 2 oz. Prosciutto or cooked ham, chopped
• 5 green onions, chopped
• salt and freshly ground pepper
• 1 lb. fettuccine or linguine, cooked al dente and thoroughly drained
• 1 c. freshly grated imported Parmesan cheese