This is one of my favorite recipes. I promise, however, that when you take it out of the oven, it will not look like me.
2 cans tomato sauce
2 small zucchini, sliced
6-8 oz sliced mushrooms
Fresh spinach leaves
1 pkg lasagna noodles, uncooked
1 lb mozzarella or Monterey jack cheese, grated
Parmesan cheese for topping
1 lg or 2 sm containers of ricotta cheese
Basil, oregano, garlic powder, chili powder
Put a little olive oil in a large skillet and add zucchini; cook till zucchini is nearly tender, add mushrooms, and cook a little longer. Add the tomato sauce and season to taste with basil, oregano, garlic powder and chili powder. Thin the sauce with about 1 1/2 cans of water (I just use a tomato sauce can).
Mix the ricotta cheese and eggs in a bowl until well blended.
Layer the lasagna in a 9x13 pan: a little sauce on the bottom, pasta, ricotta mixture, spinach leaves, mozzarella, sauce. Usually three complete layers will fill the pan. Pour as much leftover sauce as will fit over the top and finish with grated parmesan.
Bake at 350 degrees for about 45 minutes or until noodles are tender when pierced. I recommend setting your 9x13 in a cookie sheet or on some foil as the sauce tends to boil over in the oven.
The vegetables can be varied according to your choice, and if you prefer meat, I make my meat lasagna the same way--just leaving out all the vegetables and browning a pound of Italian sausage for the sauce. That's also tasty. Of course, sausage, pasta, lots of cheese--that would be pretty hard to kill. :)