|Onion||1 Large, chopped|
|Carrots||1⁄2 Pound, shredded|
|Mushrooms||1⁄2 Pound, coarsely chopped|
|Ricotta cheese||30 Ounce|
|Grated parmesan cheese||2 Ounce (0.5 Cup)|
|Spaghetti sauce||1 Cup (16 tbs)|
|Lasagna noodles||6 (Uncooked)|
|Frozen chopped spinach||20 Ounce (Thawed And Drained)|
|Tomatoes||1⁄2 Pound, peeled and coarsely chopped|
|Shredded mozzarella cheese||16 Ounce|
Place onion in 1-quart microproof casse-role.
Cover with casserole lid and cook on HI, 2 minutes.
Spread out on paper towel to absorb excess moisture.
Place carrots in same casserole.
Cover and cook on HI, 2 1/2 minutes.
Spread out on paper towel.
Repeat with mushrooms, cooking on HI, 2 1/2 minutes.
In the same casserole, stir together ricotta, eggs, and Parmesan cheese.
Form the first layer with 3 lasagna noodles, one-third the ricotta mixture, spinach, and onions.
Form the second layer with 3 lasagna noodles, one-third the ricotta mixture, car-rots, and mushrooms.
Form the third layer with the remaining ricotta mixture, tomatoes, and mozzarella.
Double-wrap casserole tightly with plastic wrap.
Refrigerate 6 to 12 hours.
Remove casserole from refrigerator and let stand 1 hour.
Cook on HI, 8 minutes.
Rotate dish one-half turn.
Cook on 50, 20 minutes.
Remove from oven and let stand 10 minutes before serving.