Melissa's Whole Wheat Veggie Lasagna

• 1 box whole wheat lasagna
• 3 tbsp butter
• 1 tsp minced garlic
• 1 diced onion
• 8 oz sliced baby bella mushrooms
• 1/4 tsp pepper
• 1/2 tsp garlic salt
• 1/2 tsp onion salt
• 1 diced green pepper
• 6 oz jar artichoke, drained
• 8 oz can sliced black olives, drained
• 1 jar pasta sauce
• 1 diced tomato
• 16 oz ricotta cheese
• 1 spinach, few handfuls
• 2 cup shredded mozzarella
• 1 parmesan cheese

1. Pre-heat oven to 350F.
2. Meanwhile cook lasagna noodles according to package.
3. Drain pasta and let cool.
4. Heat butter in a large deep skillet over medium high.
5. Add garlic, onions, mushrooms, pepper, garlic salt, and onion salt.
6. Cook about 5 mins.
7. Add green pepper.
8. Cook about 5-10 mins until veggies start to get tender.
9. Reduce heat to low.
10. Add black olives, artichokes, pasta sauce, and tomatoes.
11. Heat.
12. Taste and add additional seasoning if needed.
13. Assemble casserole.
14. Lay noodles, spead ricotta, lay spinach, sprinkle parmesan and mozzarella.
15. Repeat for a total of 3 layers.
16. Top with mozzarella.
17. Bake for about 30 mins or until cheese is golden and sauce is bubbling.

whole wheat lasagna, butter, garlic, onion, baby bella mushrooms, pepper, garlic, onion salt, green pepper, black olives, pasta sauce, tomato, ricotta cheese, spinach, mozzarella, parmesan cheese

Taken from cookpad.com/us/recipes/332430-melissas-whole-wheat-veggie-lasagna (may not work)