Vegetarian Lasagna with Spinach Zucchini and Potatoes

Ingredients

• 12 strips lasagna, I prefer whole wheat
• 9 ounces bag spinach
• 2 zucchini, sliced into 1/2 inch pieces, then quartered
• 1 large red onion, chopped
• 8 cloves garlic, chopped
• 1/2 teaspoon dried red pepper
• 2 eggs
• 15 ounces ricotta cheese
• 12 ounces mozzarella, shredded
• 1/4 cup milk
• 1/4 teaspoon nutmeg
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil leaves
• 1/2 teaspoon sea salt
• 1 very large heirloom tomato, horizontally cut into 1/2 inch slices
• 5 medium-sized potatoes, sliced very thin
• 2 tablespoons olive oil
• 3/4 cup parmesan cheese, finely shredded

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