Vegetable Lasagna

• 8 fresh Lasagna Noodles
• 1 24 ounce Jar Marinara
• 1 tablespoon Olive Oil
• 1 Medium Zucchini, diced
• 12 mushrooms, chopped
• 1 Cup Shredded or Diced Carrots
• 1/2 Large Onion, diced
• 2-3 Garlic cloves, minced
• 1/2 tsp Pepper, divided
• 1/4 tsp Salt
• 1 15 ounce container Ricotta
• 1 Egg
• 1/2 cup Shredded Parmesan
• 1 teaspoon Italian Seasoning
• 1 cup Baby Spinach, chopped
• 1 cup Shredded Mozzarella

INSTRUCTIONS

1. .Preheat oven to 350°F
2. Spread out 1/2 cup of marinara sauce in the bottom of a 9×13 dish. Set aside.
3. Heat the olive oil over medium-high heat.
4. Add the diced onion, garlic, carrots, zucchini and mushrooms. Season with 1/4 teaspoon salt and pepper. Saute for 8-10 minutes, until vegetables are soft.
5. While the vegetables are sauteing, combine the ricotta, egg, parmesan, italian seasoing and 1/4 teaspoon pepper, and spinach in a medium bowl. Mix well and set aside.
6. Once the vegetables are done cooking, let cool a little then mix with ricotta mixture.
7. Lay 3-4 lasagna noodles on top of sauce. I try to use a little as possible.
8. Spread all of the ricotta mixture then top with 1/2 of the rest of the sauce and a handful of mozzarella.
9. Top with 3-4 more lasagna noodles. Add rest of sauce and a little more mozzarella cheese. cover with foil
10. Bake for 30-40 minutes, until bubbly and cheese is melted.