In a large pan, bring 3 quarts water toboil over high heat. Add noodles and carrots; cook for 6 minutes.Add zucchini; continue to cook until noodles are barely tenderto bite, about 4 more minutes. Drain, rinse with cold water,and drain again. Set noodles, carrots, and zucchini aside, keepingnoodles and vegetables separate.
In pan used to cook noodles, combine oil,onion, mushrooms, basil, thyme and oregano. Cook over high heat,stirring often, until onion is soft and liquid has evaporated,about 5 to 8 minutes. Remove from heat and stir in marinara sauce.
In another small bowl, mix spinach andricotta cheese.
Spread a third of the sauce over bottomof a shallow 2 1/2 to 3-quart baking dish. Arrange half the noodlesover sauce. Over noodles, evenly layer half each of the carrots,zucchini, spinach mixture and mozzarella cheese. Repeat layers,ending with sauce.
Sprinkle with Parmesan cheese. (At thispoint, you may cover and refrigerate until next day, if desired.)
Place baking dish on a rimmed baking sheetand bake, uncovered, in a 400°F (205°C) oven until lasagneis bubbly and heated through, about 25 minutes. If refrigerated,bake, uncovered, in a 350°F (175°C) oven until bubblyand heated through, about 50 minutes.
Let lasagne stand for about 5 to 10 minutesbefore serving.
Makes 6 to 8 servings.
Vegetable Lasagna Recipe – Laura Vitale – Laura in the Kitchen Episode 558If the Vegetable Lasagne recipe was useful and interesting, you can share it with your friends or leave a comment.