Steps: |
| -In a large saute pan, heat the oil over medium heat. |
| -Add the garlic, onions, carrots, and mushrooms; saute until onions are soft, about 5 minutes. |
| -If using fresh spinach, add to the pan and stir vegetables long enough to wilt spinach; remove from heat to cool. |
| -In a large bowl, mix ricotta, basil, and oregano; season with salt and pepper. |
| -Drain any excess liquid from vegetables and stir vegetables into ricotta mixture. (if using frozen spinach, add that too) |
| -Preheat the oven to 350 degrees. |
| -Spread 1/2 cup of sauce over the bottom of a 9 x 13-inch baking pan, and top with 3 lasagna noodles (placed side-by-side). |
| -Spread half of the spinach-ricotta mixture over the noodles, and then spread 1/2 cup of sauce. |
| -Layer with 3 more noodles, and repeat last step. |
| -Top with remaining noodles, and spread remaining sauce over the top. |
| -Sprinkle evenly with mozzarella, and cover tightly with foil. |
| -Bake for 50 minutes. |
| -Remove from oven and remove the foil. |
| -Turn oven off and place lasagna back in oven to for 15 minutes. During this time, the cheese will become lightly browned. |
| -Remove and cool for 15 minutes before serving. |
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