|Carrots||12 Ounce, cut into 1/4 inch thick slices (4 Large Size)|
|Zucchini||1 Pound, cut into 1/4 inch thick slices (3 Large Size)|
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Mushrooms||8 Ounce, thinly sliced|
|Dry basil leaves||1 Teaspoon|
|Dry thyme leaves||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Marinara sauce||32 Ounce (1 Jar)|
|Frozen chopped spinach||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Ricotta cheese||8 Ounce|
|Shredded mozzarella cheese||12 Ounce (3 Cups)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a 5- to 6-quart pan, cook lasagne and carrots in 3 quarts boiling water for 6 minutes.
Add zucchini; continue to cook just until lasagne is tender to bite (4 to 5 more minutes).
Drain well; set lasagne and vegetables aside separately.
In same pan, heat oil over high heat; add onion, mushrooms, basil, thyme, and oregano.
Cook, stirring often, until onion is soft and all liquid has evaporated (5 to 8 minutes).
Remove from heat, stir in marinara sauce, and set aside.
Squeeze as much liquid as possible from spinach.
Mix spinach and ricotta cheese; set aside.
Spread a third of the sauce in a shallow 2 1/2- to 3-quart baking dish.
Arrange half the lasagne over sauce.
Add half each of the blanched carrots and zucchini, spinach mixture, and mozzarella cheese.
Repeat layers, using half the remaining sauce and all the remaining lasagne, carrots, zucchini, spinach mixture, and mozzarella.
Spread remaining sauce on top, then sprinkle with Parmesan cheese.
(At this point, you may cover baking dish and refrigerate for up to a day.) Set baking dish in a shallow rimmed baking pan to catch any drips.
Bake, uncovered, until hot in center.
Bake freshly made lasagne in a 400° oven for about 25 minutes; bake refrigerated lasagne in a 350° oven for about 50 minutes.
Let stand for about 5 minutes before serving.