My Favorite Lasagna I've Eaten!

This is sooooo delicious! I combined several recipes I've made before and my personal tweaks and took ideas from other recipes -- it turned out fantastic! We'll definitely be eating this one again very soon!

Vegetable Lasagna

1 T olive oil 

1 yellow onion, chopped

4 cloves garlic, minced

1 stalk celery, finely chopped

1/4 tsp red pepper flakes

2 red bell peppers, chopped

2 zucchini, chopped

1 yellow squash, chopped

1/2 med eggplant, cut off skin and chopped

5 crimini mushrooms, sliced

2 carrots, sliced into rounds

6 oz roasted red peppers from a jar, chopped -- don't omit! It adds a great flavor.

5 tomatoes 

4 stems fresh oregano (2-3 T)

1 stem fresh rosemary (1-2 T)

1/3 c fresh basil loosely packed 

1/2 tsp salt

juice of 1 lemon

16 oz skim milk ricotta cheese

2 eggs

1/2 tsp salt

1 c parmesean cheese, grated (save some for topping)

6 oz fresh mozerella, chopped into small pieces (save some for topping) 

Whole wheat lasagna noodles

1 jar newman's own tomato basil sauce or whichever is your favorite -- or omit -- we like it saucy!

10 oz baby spinach, rinsed

Cook lasagna noodles according to package directions, and strain off water. 

Combine the first grouping of ingredients in a saucepan and cook over medium heat until slightly softened. 

Combine the second grouping of ingredients in a cuisinart and pulse until fairly smooth. 

Combine third grouping of ingredients in a separate bowl. 

Layer all ingredients in the lasagna pan, alternating vegetables, noodles, cheese, cooked vegetable mix, spinach, and tomato basil sauce four times. On the last layer, omit the spinach and top with reserved mozzarella and parmesan. 

Cook at 350 degrees for 25 minutes covered with foil. Remove foil and cook for 10 more minutes. Broil until cheese is golden brown (about 15 more minutes in our case).