Ingredients
- 3 cups grated carrots
- 2 cups grated zucchini
- 3 cups frozen spinach
- 1 medium bell pepper, chopped (any color) 31/4 cups diced fresh tomatoes
- 2 (15-ounce) cans tomato sauce, no salt added (we used Hunt’s brand)
- 1 teaspoon oregano
- 2 teaspoons dried basil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder Kosher or sea salt to taste
- 1/2 pound brown mushrooms
- 1 (12-ounce) package whole-wheat lasagna noodles, cooked to package directions
- 11/2 cups grated Parmesan cheese, divided 8 ounces grated mozzarella (2 cups) Chopped fresh basil for garnish (optional)
Directions
-
Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine. Layer in a lightly greased 9×13-inch baking dish: noodles, 1/2 cup Parmesan cheese, 1/2 the veggie mix, noodles, 1/2 cup Parmesan cheese, remaining veggie mix, noodles, remaining Parmesan cheese, and all the mozzarella. Bake at 350° for 40 minutes. Garnish with a bit of fresh, chopped basil, if desired.