SERVES 2 Ingredients: VICTORIA Olive Oil ¾ oz. Ground pork 12 oz. Salt .25 oz. VICTORIA Black pepper, .05 oz. Fennel seeds, crushed .01 oz. Onion, chopped 3 oz. VICTORIA Chopped Garlic, .5 oz. Water 8 oz. VICTORIA Vodka Sauce 18 oz. Yellow squash, thinly sliced, grilled 4 oz. Zucchini, thinly sliced, grilled 4 oz. Spinach, raw 5 oz. Skim ricotta cheese 15 oz. Mozzarella cheese, shredded 4 ½ oz. Lasagna pasta sheets, uncooked 6 oz. Directions: Heat a pan with oil. Sear the pork. Add the salt, pepper and fennel seeds. When the pork is lightly brown, add the onions and garlic. Sauté for 2 minutes. Remove the excess fat. Add the water and cook the pork until most of the water is evaporated. Add the Vodka Sauce. Cook until a spoon coating thickness is achieved. Grill the thinly sliced yellow squash and zucchini. Blanch and shock the spinach. Remove the excess moisture. Layer the lasagna in a greased hotel pan in this order: -Pasta sheet -Sauce -Ricotta cheese -Yellow squash and spinach -Pasta sheet -Sauce and ricotta cheese -Zucchini and spinach -Pasta sheet -Mozzarella Bake the lasagna for 45 minutes covered. Let lasagna rest for 45 minutes and keep warm.   COPYRIGHT©2005 VICTORIA PACKING CORP. ALL RIGHTS RESERVED ( SR-081105-MB)