Italpasta Vegetarian Lasagna

• 9 lasagna noodles, cooked
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (28 ounce) can crushed tomatoes
• 1 (5 1/2 ounce) can tomato paste
• 5 1/2 ounces water
• 1 teaspoon sugar (optional)
• 1 lb ricotta cheese or 1 lb dry curd cottage cheese
• 2 eggs, slightly beaten
• 1 head broccoli, finely chopped
• 1/2 head cauliflower, finely chopped
• 2 carrots, finely chopped
• 12 large mushrooms, finely chopped
• 1 (450 g) bag fresh spinach, chopped
• 1 lb mozzarella cheese, grated (450g)
• 1/2 cup parmesan cheese, grated

1. Cook lasagna noodles according to package directions. Drain; set aside.
2. Brown onion and garlic in olive oil in a sauce pan.
3. Add salt and pepper, crushed tomatoes, tomato paste, water, and sugar if using; simmer 20 minutes.
4. Blend Ricotta or dry cottage cheese with the slightly beaten eggs. Set aside.
5. Finely chop broccoli, cauliflower, carrots and mushrooms. Boil vegetables with a pinch of salt for about 10 minutes or until tender.
6. Drain vegetables well; add chopped spinach; set aside.
7. Spread a thin layer of the tomato sauce in the bottom of a 9x13 x2 inch baking dish or lasagna pan.
8. Layer 1/3 each of lasagna noodles, vegetables, sauce, Ricotta cheese mixture and Mozzarella cheese. Repeat 2 times.
9. Sprinkle top with Parmesan cheese.
10. Bake in a 350 degree Fahrenheit (180 degrees Celsius) oven for 40 to 45 minutes.
11. Cool 10 minutes before serving.

lasagna noodles, onion, garlic, olive oil, salt, pepper, tomatoes, tomato paste, water, sugar, ricotta cheese, eggs, broccoli, cauliflower, carrots, mushrooms, fresh spinach, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/italpasta-vegetarian-lasagna-469244 (may not work)