2 tbls olive oil
3 medium carrots, finely chopped
1 medium zucchini, finely chopped
4 cloves garlic, minced; separated
1 (8oz) pkg mushrooms, sliced
2 (6oz) pkg baby spinach
2 tbls fresh basil, snipped
1 egg, beaten
1 (15oz) container ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
2 (28oz) jars tomato-basil spaghetti sauce
2 cups shredded Mozzarella & Provolone cheese blend
In large skillet, heat 1 tbls oil over medium-high heat. Add carrot, zucchini, and half the garlic. Cook and stir about 5 minutes until crisp-tender. Transfer veggies to a bowl. Add the remaining olive oil to same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes until tender. Gradually add spinach. Cook and stir another 1-2 minutes until spinach is wilted. Add to carrot-zucchini mixture; stir in basil. Set aside. In separate bowl, combine egg, ricotta, Parmesan, salt, and pepper. Set aside. Preheat oven to 375. In 9x13 pan, spread 1/2 cup of pasta sauce to coat bottom of dish. Arrange 4 noodles over sauce. Top with half of veggie mixture. Spoon half of ricotta mixture over veggie mixture. Top with 1 cup of pasta sauce and then 1 cup of Mozzarella-Provolone cheese. Repeat layer another time. Finish off with remaining noodles and pasta sauce. Sprinkle with extra grated Parmesan if desired.
To freeze: Assemble as directed, using a 9x13 pan or (2) 8x8 pans. Cover unbaked lasagna with foil and freeze.
To serve: Thaw 24 hours in fridge. Bake, covered, for 1 hour. Uncover, top with grated Parmesan (if desired), and bake another 15 minutes. Let sit for 10-15 minutes.