Paula Deen: Five-Veggie Four-Cheese Lasagna Recipe - Serves 8 to 10

Ingredients

• salt
• 8 ounces uncooked lasagna noodles
• 3 tablespoons extra virgin olive oil
• 6 ounces portobello mushrooms
• 1 medium zucchini
• 1 red onion
• Freshly ground black pepper
• 1 14-ounce can artichoke hearts
• 1 10-ounce package frozen chopped spinach
• 1 26-ounce jar spaghetti sauce
• 8 ounces ricotta cheese
• 4 ounces provolone cheese
• 4 ounces Parmesan cheese
• 8 ounces fresh mozzarella cheese