Veggie Lasagna

Lasagna noodles, cooked and drained.  

2 c. mushrooms, sliced

1 c. zucchini, chopped
1 c. yellow squash, chopped
2 t. minced garlic
1 c. onion, chopped
1 1/2 c. shredded carrots


2 T. parmesan cheese

15-oz. ricotta cheese
2 T. fresh parsley 
1 egg
1 c. shredded mozzerella

26 oz. spaghetti sauce (or your favorite homemade)

Place 1 T. olive oil in large skillet. Saute mushrooms, zucchini, squash, onions about 5 minutes.  Add carrots and garlic and saute another minute.  Set Aside.  In large bowl, mix ricotta, parmesan, egg and parsley.  Add in sauteed veggies. 

In baking pan, layer 1/3 noodles,  1/3 veggie/cheese mix,  1/3 sauce, 1/3 mozzerella, and repeat layers.   Cover with foil.

Bake at 350 for 50 minutes.  Remove foil  and bake 10 more minutes.  Let stand 15 minutes before serving.