• Cooking Time: 60
• Servings: 8-12
• Preparation Time: 90
• 4-5 cups (my) tomato sauce
• Box of no-boil lasagna sheets
• 1 lb ricotta cheese
• 2 eggs
• 1 1/4 lbs mozzarella cheese
• 1 cup of parmesan cheese
• 8-12oz of white mushrooms
• 2 med-large zucchini
• 2 med-large yellow squash
• 2 large red bell peppers
• 1 package of frozen spinach
• Salt
• Pepper
• Parsley
• Thyme
• Olive oil

1. Slice zucchini and squash into 1/4 inch thick coins. Toss coins with olive oil, salt, pepper, and thyme. Grill or broil until cooked through and browned.
2. Slice mushrooms and saute in olive oil.
3. Roast red peppers on grill or stove top, and slice into strips when cool.
4. Wring out spinach until most of the water is gone (soggy lasagna = bad!). Or, if using fresh spinach, cook ahead of time and wring out remaining water.
5. Mix ricotta, 1/2 cup of parmesan, 2 eggs, salt, pepper, and parsley.
6. Preheat oven to whatever temperature lasagna box calls for.
7. Coat the bottom of a 12X15 or deep roasting dish with a thin layer of tomato sauce. Top with a layer of lasagna sheets. Top lasagna with a thin layer of ricotta mixture. Top ricotta with spinach, mushrooms, and red peppers. Spread out veggies evenly. Top with tomato sauce and mozzarella.
8. Repeat lasagna/ricotta layers. Top this layer by spreading out zucchini and squash coins evenly. Top with tomato sauce/mozzarella layers.
9. Top with lasagna sheets, remaining sauce and mozzarella. Add remaining 1/2 cup of parmesan and cover with foil.
10. Bake for 45 minutes, and remove foil for final 15 minutes so cheese is brown and bubbly.
11. Wait 10-15 minutes to serve.

Another lasagna favorite! It takes FOREVER to prep - plan to maybe do some of the broiling and whatnot in the days prior to assembling and baking. Definitely vegetarian, but not vegan.