Meat Lover'S Vegetarian Lasagna - cooking recipe

Ingredients

12 lasagna noodles, cooked according to package directions
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
4 carrots, peeled and sliced
1/2 lb mushroom, sliced
1 small head of broccoli, broken into florets
4 ounces marinated artichoke hearts, sliced
1 lb part-skim ricotta cheese
1 lb part-skim mozzarella cheese, shredded
2 tablespoons parmesan cheese, finely shredded
2 tablespoons dried parsley
1 teaspoon rosemary, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon red pepper flakes
6 garlic cloves
1 tablespoon olive oil

Preparation

Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
Saute garlic in olive oil until golden.
Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
Repeat with two more layers, finally topping with the parmesan.
Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
Preheat oven to 350.
Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.