Vegetable Lasagna

• 1/2 (1 lb.) pkg. uncooked lasagna
• 6 medium fresh tomatoes, cut up
• 1 c. grated carrots
• 1/2 c. chopped onion
• 2 tsp. herbal seasoning
• 1/8 tsp. pepper
• 2 (10 oz.) pkg. frozen chopped spinach
• 3 c. chopped zucchini squash
• 1/4 tsp. fennel seed
• 2 c. sliced mushrooms
• 15 oz. Ricotta cheese
• 1 c. shredded Mozzarella cheese
• 1/4 tsp. garlic powder
• 1/4 c. grated Parmesan cheese
• 1/4 c. parsley, chopped

1. Cook lasagna by package directions.
2. Chop tomatoes in blender. Combine tomatoes with onion, carrots and seasonings in large pan. Simmer for 20 minutes.
3. Spread 3/4 cup of this mixture in a 13 x 9-inch baking dish and layer with a third of the lasagna.
4. Place a third of spinach, zucchini, parsley, mushrooms and the 3 cheeses. Cover with a third of tomato mixture.
5. Alternate layers again. Cover and bake in a 350u0b0 oven for 45 minutes.

uncooked lasagna, fresh tomatoes, carrots, onion, herbal seasoning, pepper, spinach, zucchini, fennel seed, mushrooms, ricotta cheese, mozzarella cheese, garlic powder, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=911631 (may not work)