Einstein would want this to be done again and again...

 For many months I have feared making lasagna.  Not only because I have never attempted it, but because it is my boyfriend's favorite dish.  I worried that it wouldn't be quite right.  After it was finally done he said this was a dish I should not tamper with, it was perfect! Oh the joy of doing something right on the first try!!!! I selected our favorite veggies but there are many substitutions that can be made...

Insane Veggie Lasagna

1 sweet onion, cut in 8ths
1 zucchini, 1/4 in slices
1 yellow squash, 1/4 in slices
1 eggplant, 1/4 in slices
2 c. mushrooms, 1/4 in slices
1 large carrot, shredded
2 tomatoes, thinly sliced
5 oz (1/2 a bag) spinach, finely chopped
2 T chopped garlic
2 lb ricotta cheese
1/4 c grated Parmesan cheese
2 pk shredded mozzarella cheese
1 box no-boil lasagna noodles
2 24 oz jars spaghetti sauce (I used Classico Roasted Tomato/Garlic and Prego Organic Tomato Basil)

Turn oven to 400 deg. Drizzle olive oil over onion, zucchini, squash, eggplant and mushrooms (2 pans will be needed). Bake for 15 mins, turn, then bake for 15 more. In a large bowl combine ricotta, parm, garlic, and spinach until well blended. Begin layering ingredients in a 9X13 in pan - Sauce, noodles, ricotta mix, veggies, sauce, mozzarella, noodles, ricotta mix, veggies, sauce, mozza, noodles, sauce, mozza. Cover and bake on 350 for 1 hour. Remove foil, bake for 15 minutes. Remove from oven and let sit for 10 mins before cutting.