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Vegetable LasagnaPreheat oven to 400
1 package no bake lasagna noodles
4 carrots sliced into coins
3 zucchini sliced into coins
2 Tblsp olive oil
1 medium onion, chopped
1/2 lb mushrooms, cleaned and sliced
1 tsp each dried basil, thyme and oregano
1 32 ounce jar good quality marinara sauce, or your own!
2 (10 ounce packages) frozen chopped spinach, squeezed dry)
1/2 lb ricotta cheese, drained if you have time
3/4 lb shredded mozzarella cheese
1/4 cup shredded parmesan cheese (no green can!)
Fill a pot with salted water and cook the carrots and then zucchini until crisp tender. Meanwhile, heat oil in a skillet and cook onion until softened. Add mushrooms, basil, thyme and oregano. Stir in sauce. In a separate bowl, combine cheeses with spinach.
In a baking dish, layer mushroom mixture, noodle and cheeses lasagna style. Bake uncovered for 45 minutes to one hour until bubbly
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