Vegetarian Lasagna

12 no-bake lasagna noodles

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.