Summer vegetarian lasagne

Ingredients

• 2 Carrot
• 1/2 onion
• 2-3 garlic cloves process in food grinder
• 1 Pkg lasagna noodles
• 8 oz any Bella mushrooms clean and slice
• 2 medium Zucchini sliced
• 1 Red pepper sliced
• 16 oz Ricotta Cheese part skim
• 2 eggs
• 2 tbsp fresh oregano chopped
• 1/4 cup fresh basil chopped
• 1 tsp salt
• 1/2 tsp pepper
• 3 cups Mozzarella grated
• 1/4 cup Parmesan
• 1 jar marinara sauce trader joes tomato basil

Instructions

1. Chop in food processor carrots, onions and garlic. Set aside.
2. Prep your vegetables. Clean and slice!
3. Grate your cheeses.
4. Make the ricotta filling. Mix eggs and oregano and basil with ricotta cheese. Season with salt and pepper.
5. Pour marinara sauce unto a sauce pan and simmer.
6. In large sauté pan , melt 1 tbsp butter with 1 tbsp olive oil and when sizzling hot add the mushrooms, red pepper and sauté until tender. Add the spinach until wilted. Set aside for filling
7. Add another tbsp oil to sauté pan and Add the carrot/ onion mixture. Add 1/2 tsp red chile flakes.
8. Sauté until onions are translucent. About 8 minutes. Add to the marinara sauce simmering.
9. Put large pot boiling water on stove. Add good Palm full of salt! When rolling boil add lasagne noodles and cook until very al dente. Maybe 6 minutes.
10. Build the lasagne as follows:
11. Lasagne noodle layer
12. 1/3 sauce
13. 1/2 ricotta
14. Zuchini slices
15. Spinach/mushroom mix
16. 1/3 Mozzarella cheese
17. 1/3 Parmesan cheese
18. Build second layer and top with this layer of lasagna noodles
19. Cover with sauce and remaining cheeses
20. Bake 55 minutes at 350.