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This delightful version of a meatless lasagna combines five different vegetables and three-types of cheese.

Vegetable Lasagne

1 package (about 8 ounces) dry lasagne noodles

4 carrots (about 3/4 pounds total), cut into 1/4-inch slices

3 zucchini (about 1 pound total), cut into 1/4-inch slices

2 tablespoons olive or vegetable oil

1 medium-size onion, chopped

1/2 pound mushrooms, thinly sliced

1 teaspoon each dry basil, dry thyme, and dry oregano

1 (30-ounce) jar marinara sauce

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

1 cup ricotta cheese

3 cups (12-ounces) shredded mozzarella cheese

1/4 cup freshly grated Parmesan cheese

1. In a large pan, bring 3 quarts water to boil over high heat. Add noodles and carrots; cook for 6 minutes. Add zucchini; continue to cook until noodles are barely tender to bite, about 4 more minutes. Drain, rinse with cold water, and drain again. Set noodles, carrots, and zucchini aside, keeping noodles and vegetables separate.
2. In pan used to cook noodles, combine oil, onion, mushrooms, basil, thyme and oregano. Cook over high heat, stirring often, until onion is soft and liquid has evaporated, about 5 to 8 minutes. Remove from heat and stir in marinara sauce.
3. In another small bowl, mix spinach and ricotta cheese.
4. Spread a third of the sauce over bottom of a shallow 2 1/2 to 3-quart baking dish. Arrange half the noodles over sauce. Over noodles, evenly layer half each of the carrots, zucchini, spinach mixture and mozzarella cheese. Repeat layers, ending with sauce.
5. Sprinkle with Parmesan cheese. (At this point, you may cover and refrigerate until next day, if desired.)
6. Place baking dish on a rimmed baking sheet and bake, uncovered, in a 400*F (205*C) oven until lasagne is bubbly and heated through, about 25 minutes. If refrigerated, bake, uncovered, in a 350*F (175*C) oven until bubbly and heated through, about 50 minutes.
7. Let lasagne stand for about 5 to 10 minutes before serving.

Makes 6 to 8 servings.