Five-Veggie, Four-Cheese Lasagna

Name: Five-Veggie, Four-Cheese Lasagna
Ingredients: Salt; 8 ounces uncooked lasagna noodles; 3 tablespoons extra virgin olive oil, plus additional for drizzling; 6 ounces portobello mushrooms, sliced into 1/4-inch-thick pieces; 1 medium zucchini, sliced lengthwise into 1/4-inch-thick strips; 1 red onion, sliced into 1/4-inch-thick rings; Freshly ground black pepper; 1 14-ounce can artichoke hearts, drained and quartered; 1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out; 1 26-ounce jar spaghetti sauce; 8 ounces ricotta cheese; 4 ounces provolone cheese, shredded (about 1 cup); 4 ounces Parmesan cheese, freshly grated (about 1 cup); 8 ounces fresh mozzarella cheese, thinly sliced (about 2 cups)

Five-Veggie, Four-Cheese Lasagna was pinched from <a href="http://thedeenbros.com/index.php/recipes/recipe_detail/five-veggie_four-cheese_lasagna1/" target="_blank">thedeenbros.com.</a>

INGREDIENTS

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Salt

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8 ounces uncooked lasagna noodles

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3 tablespoons extra virgin olive oil, plus additional for drizzling

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6 ounces portobello mushrooms, sliced into 1/4-inch-thick pieces

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1 medium zucchini, sliced lengthwise into 1/4-inch-thick strips

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1 red onion, sliced into 1/4-inch-thick rings

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Freshly ground black pepper

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1 14-ounce can artichoke hearts, drained and quartered

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1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out

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1 26-ounce jar spaghetti sauce

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8 ounces ricotta cheese

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4 ounces provolone cheese, shredded (about 1 cup)

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4 ounces Parmesan cheese, freshly grated (about 1 cup)

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8 ounces fresh mozzarella cheese, thinly sliced (about 2 cups)

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