Vegetable Lasagna - cooking recipe

Ingredients

1/2 (1 lb.) pkg. uncooked lasagna
6 medium fresh tomatoes, cut up
1 c. grated carrots
1/2 c. chopped onion
2 tsp. herbal seasoning
1/8 tsp. pepper
2 (10 oz.) pkg. frozen chopped spinach
3 c. chopped zucchini squash
1/4 tsp. fennel seed
2 c. sliced mushrooms
15 oz. Ricotta cheese
1 c. shredded Mozzarella cheese
1/4 tsp. garlic powder
1/4 c. grated Parmesan cheese
1/4 c. parsley, chopped

Preparation

Cook lasagna by package directions.
Chop tomatoes in blender. Combine tomatoes with onion, carrots and seasonings in large pan. Simmer for 20 minutes.
Spread 3/4 cup of this mixture in a 13 x 9-inch baking dish and layer with a third of the lasagna.
Place a third of spinach, zucchini, parsley, mushrooms and the 3 cheeses. Cover with a third of tomato mixture.
Alternate layers again. Cover and bake in a 350\u00b0 oven for 45 minutes.