2-3 tsp. oil
3-4 med. tomatoes, chopped
3 garlic cloves, chopped
1 (6 oz.) can tomato paste
2 tsp. thyme
3 tsp. oregano leaves
2 c. ricotta cheese
3/4 c. grated Parmesan cheese
2 eggs
Lasagne noodles
1 med. zucchini, sliced
1 pkg. fresh mushrooms, sliced
1/2 c. onion, chopped
1 (8 oz.) can tomato sauce
2 tsp. basil
1/4 tsp. fresh ground black pepper
3/4 lb. Mozzarella cheese, thinly sliced
3/4 c. fresh spinach, chopped
9 x 13 baking dish

Saute onions and garlic in oil until tender. Add zucchini, mushrooms, tomatoes, tomato paste and tomato sauce, oregano, thyme, basil and pepper. Simmer 15-20 minutes. Beat eggs, add ricotta, half the Parmesan cheese, spinach. Sprinkle with salt and pepper. Cook noodles according to directions on package. Cover bottom of pan with noodles, spread 1/2 ricotta mixture, then 1/2 Mozzarella slices, 1/2 vegetable mixture. Repeat layers. Sprinkle remaining Parmesan cheese on top. Bake at 350 degrees for 45 minutes or until bubbly. You may refrigerate and bake for 1 hour.