1/2 pkg. lasagna noodles
6 fresh tomatoes
1 c. shredded carrot
1/2 c. chopped onion
1 tsp. basil
1 clove garlic, minced
1/2 tsp. fennel seed
1/2 tsp. pepper
1 (16 oz.) carton ricotta cheese
1/4 c. fresh parsley
2 (10 oz.) pkg. frozen spinach
3 c. chopped zucchini
2 c. sliced mushrooms
2 c. mozzarella cheese
1/2 c. Parmesan cheese, grated

Prepare lasagna according to package directions. In food processor or blender process tomatoes. In large saucepan combine tomatoes, carrot, onion and seasonings. Bring to boil, reduce heat, simmer 20 minutes. Spread 3/4 cup sauce in 13 x 9 inch baking dish. In small bowl, blend ricotta cheese and parsley.