Veggie Lasagna

Directions

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   1.
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   Heat olive oil in a skillet over medium heat.
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   Then add zucchini, carrot, mushrooms and onion and saute until vegetables are tender and are no longer giving off juices.
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   Add garlic and cook another minute then remove from heat.
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   2.
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   Place pasta sauce in a medium sized pot over medium heat.
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   Add vegetable mixture and heat through.
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   3.
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   Cook spinach according to package directions.
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    Drain thoroughly.
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    4.
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    Place ricotta cheese, Parmesan cheese, parsley flakes, beaten eggs, salt, pepper, and the drained spinach in a mixing bowl and mix until thoroughly combined.
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    5.
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    Preheat oven to 350 F. Spray a 13 x 9 pan with cooking spray.
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    Spread a thin layer of sauce into the dish.
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    Then make three full layers each of noodles, ricotta mixture, sauce and shredded mozzarella, ending with shredded mozzarella.
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    6.
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    Bake in a 350 F oven for 35 minutes.
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    Remove pan from oven and set it on a rack.
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    Cool for 15 to 20 minutes before serving.