Vegetable Lasagna

1 package lasagna noodles

8 oz. frozen spinach (thawed and well drained)

1 TBS olive oil

1 small zucchini, sliced

1 small yellow squash, sliced

5 mushrooms, sliced

1 large container of ricotta cheese

1 egg

3/4 cup fresh Parmesan cheese

1 1/2 cups mozzarella cheese

2 TBS fresh basil

2 tsp. fresh oregano

3 TBS softened butter

1 quart of your favorite spaghetti sauce

Cook the lasagna noodles according to the package.  Make sure you do not over cook. 

In a bowl combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella cheese, 1 TBS basil, 1 tsp oregano and spinach. (Drain as much water as you can out of the spinach.  I take a paper towel and blot it until it is dry.  If you do not do this your lasagna will be runny!) Set aside.

In a saute pan put the olive oil.  When the oil is hot saute the squash and zucchini for about 3-5 minutes.  Then add mushrooms and saute for another 3 minutes.  Then add the spaghetti sauce and warm through.  Set aside.

Once the noodles are done, drain and rinse with cool water.  In a 9x13 pan spread 1/2 cup of the spaghetti mixture.  Then put down a layer of the lasagna noodles.  Followed by a layer of the cheese mixture and then start over with the spaghetti sauce.  Finish the top layer with the lasagna noodles and top with the remaining spaghetti sauce.  Then top with the remaining Parmesan cheese, mozzarella cheese, basil and oregano.  Once this is drop small pieces of butter over the top of the lasagna.  This makes the cheese topping really yummy. Cover with tinfoil and bake at 375 degrees for 45 minutes.  Remove the tinfoil and bake uncovered for another 15 minutes.  Let sit for at least 20 minutes.  If you don't do this your lasagna will fall apart.