Elisabeth's Veggie Lasagna

I got this great recipe from my friend Elisabeth Tobia years ago. If you like your lasagna a little wetter, add more tomatoes/tomato sauce to the vegetables when making the sauce.

 

1 Tb. olive oil
2 cloves garlic, minced
1/2 c. onion, chopped
2 c. grated carrots
1 lb. fresh mushrooms, chopped
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1 15 oz. can tomatoes (I use diced)
1 15 oz. can tomato sauce
1 box lasagna noodles
1 tsp. olive oil
2 10 oz. boxes frozen chopped spinach, thawed
2 15 oz. containers ricotta
3/4 c. grated parmesan cheese
1/2 tsp. salt
1/2 tsp. black pepper
12 oz. grated mozzarella

In a large pot, heat olive oil over medium heat. Add garlic, onion, carrot, and mushrooms. Cook until mushrooms are lightly browned, about 10 minutes. Add oregano, basil, thyme, tomatoes and tomato sauce. Bring to a boil, reduce heat to low, then cook 20 minutes.

In a strainer over the sink, squeeze out as much water as possible from thawed spinach. In a large bowl, beat ricotta cheese, 1/4 c. parmesan, salt & pepper until blended. Stir in well-drained spinach.

Cook lasagna noodles according to package directions until al dente. Add oil to water to prevent sticking. Drain.

Spray bottom and sides of a 9x13 baking dish with non-stick spray, or brush lightly with olive oil. Arrange 1/4 of noodles in the bottom of dish. Spread with 1/3 of spinach mixture. Pour 1/4 of sauce over spinach. Top with 1/3 of mozzarella cheese. Repeat two more times. Finish with final 1/4 of noodles and remaining sauce. Sprinkle with remaining parmesan cheese.

Bake, uncovered at 375 degrees until bubbly and golden, about 30 minutes. Let stand 10-15 minutes before serving.