Fresh Vegetable Lasagna

Ingredients

• 12 no-boil lasagna noodles (about 8 ounces)
• 4 Cups crushed tomatoes
• 1 large onion, diced
• 2 cloves of garlic, finely diced
• 1 Tablespoon olive oil
• 1 small zucchini, diced
• 1/2 eggplant, diced
• 1 Cup mushroom, diced (portobello works great)
• 2 carrots, diced
• 3 Cups fresh spinach
• 1 Cup fresh basil leaves, torn
• 15 Ounces (one container) ricotta
• 2 eggs
• 2 Cups shredded mozarella
• Salt and pepper, to taste

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