1/2 lb. lasagne noodles
6 fresh tomatoes, cut-up
1/2 c. onion, chopped
2 tsp. basil
1 tbsp. garlic powder
Pepper (to taste)
2 (10 oz.) pkgs. frozen chopped spinach
3 c. zucchini, chopped
2 c. mushrooms, sliced
1 (15 oz.) container Ricotta cheese
1 tbsp. parsley
1 c. Mozzarella cheese, shredded
1/4 c. Romano cheese

Prepare lasagna noodles as package directs. In saucepan, combine tomatoes, onion and seasonings. Simmer 20 minutes. Spread about 3/4 cup of tomato mixture in a 9 x 13-inch baking dish. Layer lasagna, tomato mixture, spinach, zucchini, mushrooms, Ricotta cheese, parsley, Mozzarella and Romano cheese. Repeat layers 2 times. Cover and bake at 350 degrees for 40 minutes. Remove from oven; let stand 5 minutes before cutting. Serves 8.