Amazing Vegetarian Lasagna

This is the most amazing lasagna I have ever had in my life, in fact I had never really even liked lasagna till I tried this recipe. It's so good I made it for dinner last Valentine's Day for my boyfriend, who absolutely loved it. Just looking at the picture of it makes me hungry, and trust me the picture does not do it justice. This recipe is from a Martha Stewart magazine but tweaked by my Mom. Herbivores and carnivores can both agree that this veggie lasagna is simply delicious!




The recipe calls for:

-1 large jar of marinara sauce (28 oz or larger) or pasta sauce of your choice
-1 lb no boil lasagna noodles (it's important to use the no boil kind, otherwise it doesn't taste as good).
-8 oz. button mushrooms finely chopped
-1 clove garlic, minced
-1 and a half cups zucchini, diced small
-1/2 cup red or green pepper ( I use red), diced small
-1 cup chopped onion
-3/4 cup grated Parmesan
-4 cups roughly chopped fresh spinach leaves
-5 cups grated mozzarella
-1 and 1/4 cups Ricotta
-1 tsp salt
-1/4 tsp pepper
-2 tbsp olive oil

How to make the sauce-
Heat 2 tbsp olive oil in a large pot; add the onion, garlic, salt and pepper. Cook for one minute stirring frequently. Then add the mushrooms, zucchini and bell pepper. Cook, stirring until just tender ( about 5 minutes ). Add the jar of marinara and simmer one minute. Add the chopped spinach and simmer for one minute. Remove from heat.

Assembly-
Spray a 9x12 pan, or casserole dish. Place a thin layer of sauce in the bottom of the pan and spread around. Top with a layer of no boil noodles. Next spread 1/3 of the Ricotta, then about 1 and a half cups sauce, then sprinkle 1 cup of mozzarella and 3 tbsp Parmesan. Repeat this process two more times. Finish off with a layer of noodles, the remaining sauce, remaining Parmesan and mozzarella cheeses.

Baking-
Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for 20 more minutes. Let rest for 10 minutes before cutting.