Veggie Lasagna

My family is flying in today for the holidays and I am making vegetarian lasagna for dinner tonight!  Skiing all day, and coming home to this delicious meal is a family tradition!

Ingredients

• 1 1/2 quarts spaghetti sauce (Your favorite pre-made sauce or home made)

• 2 carrots grated

• 1⁄2 teaspoon oregano

• 1/4 teaspoon red pepper flakes

• 1/2 teaspoon salt

• no boil lasagna noodles

• 1 (16 ounce) container ricotta cheese (full fat)

• 2 cups fresh spinach leaves, chopped in a food processor

• 2 eggs

• 1 1⁄2 cups thinly sliced zucchini

• 1 cup sliced fresh mushrooms

• 3 cups shredded part-skim mozzarella cheese

• 1⁄2 cup grated parmesan cheese Directions

  1. Mix carrots, oregano, red pepper flakes, salt and spaghetti sauce together.

  2. Mix Ricotta, eggs and spinach together in separate bowl.

  3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.

  4. Layer lasagna noodles, ½ remaining sauce, ½ ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.

  5. Repeat layers with remaining ingredients.

  6. Bake in 350 degrees oven for about 45 minutes.