Veggie Lasagna

My family is flying in today for the holidays and I am making vegetarian lasagna for dinner tonight!  Skiing all day, and coming home to this delicious meal is a family tradition!

Ingredients

  • 1 1/2 quarts spaghetti sauce (Your favorite pre-made sauce or home made)

  • 2 carrots grated

  • 1⁄2 teaspoon oregano

  • 1/4 teaspoon red pepper flakes

  • 1/2 teaspoon salt

  • no boil lasagna noodles

  • 1 (16 ounce) container ricotta cheese (full fat)

  • 2 cups fresh spinach leaves, chopped in a food processor

  • 2 eggs

  • 1 1⁄2 cups thinly sliced zucchini

  • 1 cup sliced fresh mushrooms

  • 3 cups shredded part-skim mozzarella cheese

  • 1⁄2 cup grated parmesan cheese Directions

    1. Mix carrots, oregano, red pepper flakes, salt and spaghetti sauce together.

    2. Mix Ricotta, eggs and spinach together in separate bowl.

    3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.

    4. Layer lasagna noodles, ½ remaining sauce, ½ ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.

    5. Repeat layers with remaining ingredients.

    6. Bake in 350 degrees oven for about 45 minutes.