12 lasagna noodles, uncooked
1 (32 oz.) jar meatless tomato sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained in colander (not need to squeeze dry)
3 lg. carrots, shredded or finely chopped
1 (4 oz.) can sliced mushrooms, drained
2 lbs. Ricotta cheese
12 oz. shredded Mozzarella, divided

Preheat oven to 350 degrees.

1. Combine spinach, carrots and mushrooms in small bowl.

2. In another bowl, mix Ricotta and 8 ounce Mozzarella.

3. Spread 1/3 of tomato sauce over the bottom of a lasagna pan.

4. Lay 4 lasagna noodles over the sauce.

5. Spread 1/2 of vegetables over noodles, then 1/2 of cheese mixture over vegetables.

6. Spread another 1/3 of tomato sauce over this, and lay 4 more lasagna noodles on top.

7. Add the rest of the vegetables, then the rest of the cheese.

8. Cover with 4 last lasagna noodles and top with the last of the tomato sauce. Sprinkle remaining 4 ounce Mozzarella on top.

9. Bake 1 hour at 350 degrees with pan on a foil lined cookie sheet.