Ingredients:

3 cups grated carrots

2 cups grated zucchini

3 cups frozen spinach

1 medium bell pepper, chopped

3-1/4 cups diced fresh tomatoes

2 (15-ounce) cans tomato sauce, no salt added

1 teaspoon oregano

2 teaspoons dried basil

2 teaspoons onion powder

2 teaspoons garlic powder

Kosher or sea salt to taste

1/2 pound brown mushrooms

1 (12-ounce) package whole-wheat lasagna noodles, cooked

11/2 cups grated Parmesan cheese, divided

8 ounces grated mozzarella (2 cups)

Chopped fresh basil

Directions:

1. Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine.

2. Layer in a lightly greased 9x13-inch baking dish: noodles, 1/2 cup Parmesan cheese, 1/2 the veggie mix, noodles, 1/2 cup Parmesan cheese, remaining veggie mix, noodles, remaining Parmesan cheese, and all the mozzarella.

3. Bake at 350° for 40 minutes.

4. Garnish with a bit of fresh, chopped basil, if desired.

Bon Appetit!