Vegetarian Lasagna

Add the olive oil to a large skillet on the stove over medium-high heat.

Add the mushrooms, zucchini and onions, sauté 6-8 minutes.

Drain any liquid from the skillet.

Place the skillet back on the stove and add the garlic and spinach, saute for 1-2 minutes.

Add the tomato paste and stir into the vegetables.

Add the tomato sauce, diced tomatoes, 3 tablespoons Italian seasoning and salt.

Bring to a simmer, then reduce the heat to low and cover, simmering for 20 minutes.

Preheat the oven to 375°F.

Bring a large pot of water to boil on the stove, add the lasagna noodles, cook until al dente, about 4-5 minutes, then drain.

Lay the cooked & drained noodles out in an even layer on a cutting board so that the noodles do not stick together. Set aside until later.

In a small bowl, combine the ricotta cheese, egg, 1 tablespoon Italian seasoning and ¼ cup mozzarella cheese.

To prepare the lasagna, place 3 cooked lasagna noodles in the bottom of a 9 inch x 13 inch baking dish.

Spread a layer of the ricotta cheese mixture on the noodles.

Place a layer of vegetable sauce on top of the cheese.

Layer noodles, ricotta, vegetable sauce 2 more times.

Top the lasagna with the remaining 3 lasagna noodles and 2 ¾ cups of mozzarella cheese.

Tent the lasagna with aluminum foil, place in the oven and bake for 30 minutes.

Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is brown and bubbling.

Remove the lasagna from the oven and let rest for 15-20 minutes before slicing.