Jen's Vegetable Lasagna

• 8 ounces lasagna noodles (9 noodles)
• 1 cup fresh mushrooms, chopped
• 1 large onion, chopped (1 cup)
• 2 medium carrots, chopped (1 cup)
• 4 garlic cloves, minced
• 2 tablespoons butter
• 4 cups chopped broccoli (I chop very small for the kids and I don't use full amount)
• 14 cup water (if needed)
• 1 (15 ounce) container ricotta cheese
• 1 cup mozzarella cheese
• 12 cup grated parmigiano-reggiano cheese
• 2 eggs
• 14 cup parsley, chopped
• 12 teaspoon dried thyme, crushed with fingers
• 12 teaspoon dried marjoram, crushed with fingers
• 14 teaspoon pepper
• 1 (30 1/2 ounce) jar meatless spaghetti sauce (I usually use more since we like it a little more saucey, or homemade sauce of your choice)
• 14 cup grated parmigiano-reggiano cheese

1. Cook lasagna noodles according to package directions; drain.
2. In large skillet cook onion, carrots, mushrooms and garlic in hot butter till tender; add broccoli and water, if needed.
3. Simmer about 5 minutes till broccoli is crisp-tender.
4. In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup parm, eggs, parsley, thyme, marjoram, and pepper.
5. In a 3 quart baking dish, evenly spread 1/2 cup of the spaghetti sauce.
6. Place 3 noodles over the sauce.
7. Layer with 1/2 of the cheese mixture, half of the veggie mixture, and 1 cup of the spaghetti sauce.
8. Repeat layers, ending with noodles.
9. Spoon the rest of the sauce over the top.
10. Sprinkle with 1/4 cup of parm.
11. cheese.
12. Cover and bake in a 375 degree oven for 20 minutes.
13. Uncover and back about another 10 minutes or until heated through.

lasagna noodles, fresh mushrooms, onion, carrots, garlic, butter, broccoli, water, ricotta cheese, mozzarella cheese, cheese, eggs, parsley, thyme, marjoram, pepper, saucey, cheese

Taken from www.food.com/recipe/jens-vegetable-lasagna-184966 (may not work)