Vegetarian Lasagna

• 32 oz Italian Tomato Sauce
• 12 No-Boil Lasagna Noodles
• 1 lb fresh spinach leaves, steamed and drained
• 3/4 lb fresh mushrooms, sliced and sauteed in olive oil
• 4-5 carrots, grated
• 1 turnip, grated
• 1 zucchini, grated
• 1/2 cup onion, chopped
• 2-3 cups ricotta and/or cottage cheese
• 1 lb mozzarella cheese
• 3/4 cup parmesan, romano and/or asiago, finely grated

1. Preheat oven to 375 degrees F
2. Saute carrots, zucchini and chopped onion in 1 TBS olive oil. Add Italian tomato sauce. Optionally, enhance seasoning with 1 teaspoon each of dried oregano and dried rosemary.
3. 1) Spread thin layer of sauce over bottom of lasagna pan
4. 2) cover with a single layer of noodles, breaking as necessary to fit
5. 3) place mounds of ricotta on noodles, using half
6. 4) spread spinach and mushrooms over top
7. 5) add half the sauce, followed by
8. 6) half the mozzarella, scattered, then
9. 7) another half the noodles, and
10. 8) the remaining ricotta, followed by
11. 9) the other half of the sauce, which gets covered by
12. 10) the remaining mozzarella
13. 11) sprinkle with parmesan
14. Bake for 45 minutes. Cover loosely with foil toward the end of the baking if the lasagna is getting too brown. Let stand 10 minutes before serving.

tomato sauce, noboil lasagna noodles, fresh spinach leaves, fresh mushrooms, carrots, zucchini, onion, ricotta andor, mozzarella cheese, parmesan

Taken from www.epicurious.com/recipes/member/views/vegetarian-lasagna-52694791 (may not work)