Hearty Vegetable Lasgna

This is hands-down the best vegetable lasagna I've ever eaten.

Recipe by: Danielle

Ingredients

1 (16 ounce) package lasagna noodles (only need 9 strips of noodles)

Sauce:

2 tablespoons vegetable/olive oil

2-3 garlic cloves, minced

1/2 pound fresh mushrooms, sliced

2 medium carrots, sliced or chopped

1 green bell pepper, sliced or chopped

1 red bell pepper, sliced or chopped

1 medium onion, sliced or chopped

1 medium zucchini, sliced or chopped

1 medium yellow squash, sliced or chopped

About 6 cups (48 ounces) tomato based pasta sauce

1 can diced tomatoes

2 teaspoons dried basil

Salt and pepper

1 (15-ounce) container part-skim ricotta cheese (fat-free is a terrible substitution)

4 cups shredded mozzarella cheese

2 eggs

2 teaspoons dried parsley

1 bag fresh or 1 box frozen spinach (thawed, rinsed, and patted dry with a paper towel)

1/2 cup grated Parmesan cheese (optional)

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir garlic and all the vegetables (except the spinach) in oil. Stir in pasta sauce (save one cup for later) and basil; bring to a boil. Reduce heat and simmer 15 minutes.

3. Mix together ricotta, 3 cups mozzarella cheese, eggs, and parsley.

4. Preheat oven to 350 degrees F. Spread remaining 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each: lasagna noodles, cheese mix, spinach, sauce, and Parmesan cheese. Repeat layering, and top with remaining 1 cup mozzarella cheese.

5. Bake, covered, for 40 minutes, and then uncovered for an additional 15-20 minutes. Let stand 15 minutes before serving.