1 (8 oz.) pkg. lasagne
4 carrots (about 3/4 lb.) in 1/4" slices
3 zucchini (about 1 lb.) in 1/4" slices
1 med. onion, chopped
1/2 lb. mushrooms, sliced
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1/2 lb. ricotta
3/4 lb. mozzarella
2 tbsp. olive oil
1 (32 oz.) jar marinara sauce
2 (10 oz.) pkg. frozen spinach, chopped
1/4 c. grated Parmesan

Cook noodles, carrots and zucchini. Cook onions, mushrooms, seasonings and olive oil over high heat until limp and liquid evaporates (5-8 minutes). Stir in sauce. Drain and squeeze moisture from thawed spinach. Mix spinach and ricotta and set aside.

In shallow 2 1/2-3 quart baking dish, put 1/3 sauce in bottom of pan. Put 1/2 noodles, then 1/2 spinach/cheese mix, then 1/2 veggies, then 1/2 mozzarella. Repeat and end with sauce. Put on cookie sheet. Cook uncovered in 400 degree oven until center is hot (about 25 minutes). Bake cold lasagna in 350 degree oven about 50 minutes. Let stand 5 minutes before serving.