• 12 uncooked lasagna noodles,
• 2 medium carrots, sliced diagonally
• 1 medium onion cut in quarters
• 1 C. celery, thinly sliced (or fennel)
• 1 medium green bell pepper, seeded And sliced
• 1 Tbs. olive oil
• salt and pepper, to taste
• 1 medium zucchini, sliced diagonally
• 1 1/2 C. spinach leaves, fresh
• 1 C. sliced mushrooms, fresh
• 1 15-oz. container part-skim ricotta cheese
• 1 egg
• 1/2 C. grated parmesan cheese, divided
• 1 C. shredded mozzarella cheese
• 1/4 C. chopped fresh basil
• 3 Tbs. chopped fresh parsley
• 4 C. marinara sauce, jarred or homemade

Preheat oven to 400 degrees. In a large pot of boiling, salted water, cook noodles until slightly chewy, about 8 minutes. Drain and carefully drape noodles over side of colander. Meanwhile, place carrots, onion, fennel and bell pepper in 2-qt. square casserole dish. Drizzle with olive oil; sprinkle with salt and pepper, then stir lightly. Microwave on high 6-8 minutes, until vegetables are barely fork tender. Add zucchini, spinach and mushrooms. Microwave 5 minutes more. Using a slotted spoon, remove vegetables from casserole to inverted casserole seal. In a small bowl, combine ricotta, egg, 1/4 cup parmesan cheese, basil and parsley. Spray casserole with nonstick cooking spray. Spoon about 1/2 C. sauce into bottom of casserole. Reserve 1/4 C. mozzarella. Arrange 4 noodles overlapping in casserole, top with about 1/3 the vegetable mixture, 1/3 the ricotta mixture, 1 C. sauce, 1/4 cup mozzarella, and 1 Tbs. Parmesan. Repeat, layering 2 more times, ending with sauce. Microwave on high for 12-15 minutes, until lasagna is bubbling at sides. Sprinkle top with remaining mozzarella, and bake in preheated oven 20-25 minutes until top is crusty.