Vegetable Lasagna

Serves: 4

1 small eggplant
2 yellow squash
1 zucchini
1/4 white or red onion, finely chopped
5 mushrooms, sliced
1 box lasagna sheets- no cook
2 jars of your favorite spaghetti sauce (I like Newman's Own Marinara Sauce)
1 large container Ricotta cheese (16 oz or so?)
Shredded cheese
1 bag Spinach
1 tsp Garlic
small hand full of Broccoli florets

Well-grease 2 bread tins, including the tops. In pan, cook spinach with 1 tsp garlic and 1 tsp olive oil until wilted.

Lay the lasagna sheets in the bottom, you may have to break them to get it to fit. Layer with ricotta, make sure to cover well.

Cut the veggies as thinly as possible. I do a layer of each type of veggie, and don't forget to include the spinach! You won't use all of the eggplant no matter how small it is. Alternatively, you could just use a few of the veggies in one pan and the rest in the other pan.

Top with spaghetti sauce and then with shredded cheese. Repeat until full with last layer being the cheese. Bake for 45 minutes at 350. Cheese will be golden brown.