1/2 lb. lasagne noodles
6 med. tomatoes, cut
1 c. shredded carrot
1/2 c. chopped onion
2 tsp. basil
1 clove garlic, minced
2 c. shredded Mozzarella cheese
16 oz. Ricotta cheese
1/4 c. chopped parsley
20 oz. frozen chopped spinach, thawed, well drained
3 c. chopped zucchini
2 c. sliced fresh mushrooms
1/2 c. grated Parmesan cheese

Prepare noodles according to package; drain. In food processor or blender, process tomatoes. In large saucepan combine tomatoes, carrots, onions, and seasonings. Bring to boil, reduce heat, simmer 20 minutes. Spread 3/4 cup tomato sauce evenly in 13 x 9 inch dish. In bowl, combine Ricotta and parsley. Layer 1/3 each lasagne, sauce, spinach, zucchini, mushrooms, Ricotta mixture, Mozzarella and Parmesan cheese. Repeat layers. Cover, bake at 350 degrees for 45 minutes. Let stand 5 minutes before cutting.