Vegetable Lasagna

From The Food Nanny Rescues Dinner
serves 10

Ingredients:
12 uncooked lasagna noodles (abt 6 oz)
1 (15 oz) carton part-skim ricotta cheese
1 egg
3/4 c plus 2 T grated Parmesan cheese, divided
1/2 c chopped fresh basil
1 T olive oil
2 garlic cloves, minced
2 medium carrots, sliced
1/2 medium white onion, thinly sliced
1 medium green bell pepper, sliced
salt and ground black pepper
1 medium zucchini, sliced
1 1/2 c fresh spinach
1 c sliced fresh mushrooms
1/2 c sliced black olives
1 (26 oz) jar marinara sauce or 3 1/2 c homemade
1 1/2 c shredded mozzarella cheese, divided
3 T butter

Directions:
1. Preheat oven to 375 F and grease 9x12 inch baking dish.
2. Cook noodles according to the package directions until slightly chewy, about 10 mins. Drain noodles and carefully drape them over side of colander or lay flat on aluminum foil so they don't stick together.
3. Combine ricotta, egg, 1/2 c of Parmesan cheese, and basil in small bowl. Set aside.
4. Heat oil in large saucepan over medium heat and cook and stir garlic, carrots, onion, & bell pepper until carrots are tender (about 10 mins). Season with salt and pepper. Add zucchini, spinach, and mushrooms. Cook and stir until spinach wilts and all the veggies are tender (about 4 mins). Remove from heat and add olives.
5. Spoon 1/2 c of sauce into pan. Arrange 4 noodles overlappting, on top of sauce and top with 1/3 of veggie mixture, 1/3 c of sauce, 1/2 c mozzarella, and 2 T of Parmesan. Add tow more layers in order- noodles, ricotta, veggies, sauce, mozzarella and Parmesan. Dot w/t butter around the edges.
6. Bake 40 mins or until top is crusty. Drizzle with olive oil if desired and serve.

***Note: You can freeze the lasagna before you bake it. Let it thaw completely in the fridge before baking and bake 10-15 mins longer than directed***