Favorite veggie lasagna recipe – hybrid of two recipes from the internet.
Modified mostly from: http://thepioneerwoman.com/cooking/vegetable-lasagna/
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions, carrots and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add zucchini/squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes (1 can and some of second can until you get the tomato:veggie ratio you like). Stir to combine and let simmer for 20 minutes or so. Stir in basil and chopped roasted red pepper from the jar.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, pepper and spinach.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella and a little parmesan. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Mozz & Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.