Italian Garden Lasagna

• 8 ounces lasagna noodles uncooked
• 30 ounces spaghetti sauce meatless
• 1 1/2 cups water
• 2 tablespoons olive oil
• 1 cup onions chopped
• 1 cup sweet red bell peppers chopped
• 1 cup carrots shredded
• 4 cloves garlic crushed
• 2 cups mushrooms sliced
• 1 cup zucchini
• 1 cup broccoli florets chopped
• 1 teaspoon basil dried
• 1 teaspoon oregano dried
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces spinach
• 15 ounces ricotta cheese
• 1 1/4 cups mozzarella cheese
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated

1. Lightly oil 9x13 baking dish.
2. Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic.
3. Cook, stirring constantly, 3 minutes.
4. Add the rest of the vegtables, except Spinach.
5. Sprinkle with spices.
6. Cook, stirring frequently, 5 minutes more.
7. Remove from heat and stir in the spinach.
8. Set aside 1 cup of the vegtable mixture.
9. Prepare cheese: Set aside 1/2 cup of the mozzarella.
10. In medium bowl, combine rest of the mozzarella, ricotta, and parmesean.
11. Mix well.
12. Assemble.
13. Bake.

lasagna noodles, water, olive oil, onions, sweet red bell peppers, carrots, garlic, mushrooms, zucchini, broccoli florets chopped, basil, oregano, salt, black pepper, spinach, ricotta cheese, mozzarella cheese, parmesan

Taken from recipeland.com/recipe/v/italian-garden-lasagna-41789 (may not work)