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Preheat oven to 350 degrees Fahrenheit
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In a large skillet heat the olive oil on medium heat
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Saute the onions for 2-3 or until softened
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Add the garlic and continue sauteing
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Add the oregano, basil, zucchini, squash and carrots
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Stir frequently and add salt. Cook for 5 minutes or until the veggies start to soften
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Add the mushrooms and cook for 2 more minutes
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Add the tomato sauce and reduce the heat to simmer
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Simmer for 5 more minutes. Check for seasoning
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Meanwhile, empty the ricotta in a bowl and season with salt and pepper
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Place 3 noodles in a 9x13" rectangular baking pan in a way they cover the bottom of the pan
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Add 1/3 of the ricotta sauce on top of the noodles
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Spread 1/2 of the veggie filling on top
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Cover with 3 more lasagna noodles
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Spread 1/3 of the ricotta sauce on top
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Cover with the rest of the veggie filling
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Finally cover the top with 3 more lasagna noodles
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Spread the remaining ricotta
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Sprinkle mozzarella cheese on top
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Cover the pan with aluminum foil
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Bake for 40-45 minutes or until bubbly
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Remove foil and broil for 2-3 more minutes or until the top has browned
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Remove from oven and wait 10-15 minutes before cutting
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Enjoy!