Meatless Lasagna (Vegetarian)

• 9 lasagna noodles, cooked (I suggest to cook a few more in case of breakage)
• 13 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese (or more if desired)
• 3 -4 tablespoons olive oil
• 1 small onion, chopped
• 5 -6 large garlic cloves, finely chopped (do not mince)
• 1 teaspoon dried basil (rubbed between fingers to release the flavors)
• 1 12 teaspoons dried oregano (rubbed between fingers to release flavors)
• 12 teaspoon crushed red pepper flakes (adjust to heat level) (optional)
• 2 cups zucchini, finely diced
• 12 lb fresh sliced mushrooms
• 1 small carrot, peeled and finely diced
• 1 red bell pepper, seeded and chopped
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes, undrained
• 1 12 teaspoons seasoning salt (or to taste)
• 12-1 teaspoon fresh ground black pepper (or to taste)
• 4 cups ricotta cheese
• 14 cup heavy whipping cream
• 2 large eggs, beaten
• 1 12 cups shredded mozzarella cheese
• 14 cup grated parmesan cheese
• 12 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 12 teaspoon fresh ground black pepper (or to taste)

1. Grease a 13 x 9-inch baking pan.
2. For the sauce (this is strongly recommended to make 1-3 days in advance and refrigerate) heat olive oil in a large skillet over medium-high heat.
3. Add in onion, chopped garlic, basil, oregano and chili flakes; saute for 3 about minutes.
4. Add in zucchini, sliced mushrooms, carrots and bell pepper; cook stirring for about 4 minutes.
5. Add in tomato paste; stir for 1 minute.
6. Add in crushed and diced tomatoes with juice; bring to a boil over medium heat stirring.
7. Reduce heat to low and simmer uncovered for 35-40 minutes (season with salt and pepper about halfway through cooking time, DO NOT cover the pot or the sauce will become thin).
8. In a bowl combine all filling ingredients until well blended.
9. TO ASSEMBLE.
10. Remove 2 cups of sauce and set aside (this will go on top of the lasagna after layering).
11. Spread one-third of the sauce into bottom of the baking dish.
12. Place 3 cooked noodles over the sauce.
13. Place HALF of the cheese mixture over the noodles.
14. Repeat the layers; one-third sauce, 3 noodles, then remaining cheese mixture.
15. Top with remaining one-third sauce then 3 noodles.
16. Spread the reserved 2 cups of sauce over the top (covering the noodles).
17. Sprinkle 1/3 cup grated Parmesan cheese over the top of the sauce.
18. Cover and bake at 350 degrees F (bottom rack) for 45 minutes.
19. Uncover and sprinkle 1 cup or more of mozzarella cheese on top then return to oven and bake uncovered for anoth 5-8 minutes.
20. Allow to rest for 15 minutes or more before slicing.

lasagna noodles, parmesan cheese, mozzarella cheese, onion, garlic, basil, oregano, red pepper, zucchini, mushrooms, carrot, red bell pepper, tomato paste, tomatoes, tomatoes, salt, fresh ground black pepper, ricotta cheese, heavy whipping cream, eggs, mozzarella cheese, parmesan cheese, garlic, salt, ground black pepper

Taken from www.food.com/recipe/meatless-lasagna-vegetarian-321680 (may not work)