Garden Lasagna

Well, my garden may not have produced much this summer, but thankfully we have a lot of good gardeners in my neighborhood who love to share! I think everyone has a lasagna recipe that they use, but this is just one I threw together and I really liked how it turned out.

1 onion, chopped

3 cloves garlic, minced

5-6 tomatoes diced

1 zucchini, grated

8 oz mushrooms, chopped

2 carrots, grated

1 lb ground beef (optional)

1 tbs oregano

2 tsp basil

Pinch of thyme

Pinch of rosemary

Salt, Pepper & Sugar to taste

12 Lasagna Noodles

2 cups spinach

16 oz ricotta or cottage cheese 

2 cups shredded mozzarella

1 egg

If using, cook ground beef in frying pan until done. Drain grease and set aside.

Place onion, carrots, and garlic in a large frying pan. Cover with water and bring to a boil. Let cook until water boils out and onions are transparent. Add tomatoes, zucchini, and spices. Let cook until tomatoes are broken down. Add a little water if necessary. Add mushrooms and beef. Cook until mushrooms have softened. Set aside until assembling lasagna.
Cook noodles according to package directions. Drain and let cool. 
In a medium bowl, combine egg, ricotta, and 1 1/2 cups mozzarella. 
To assemble lasagna, spread a layer of sauce (use 1/3 of the sauce) in the bottom of a 13x9 pan. Place a layer of lasagna noodles over the sauce. Spread half of ricotta mixture over the top of noodles. Spread a layer of spinach on top. Repeat process once more, beginning with sauce. Spread remaining sauce over ricotta and spinach and place remaining noodles on top. Sprinkle remaining mozzarella on top. 
Bake at 350 F for 35-45 minutes, until browned and sauce is bubbling. Serve and enjoy!