Veggie Lasagna | Speaking of Women’s Health

Ingredients

• 12 lasagna noodles, uncooked
• 2 medium carrots, sliced diagonally
• 1 medium onion, cut in half and each half sliced
• 1 cup of celery, thinly sliced (or fennel), fresh)
• 1 medium green bell pepper, seeded and sliced
• 1 tablespoon of olive oil
• Salt
• pepper
• 1 medium zucchini, sliced diagonally
• 1 1/2 cups of spinach leaves, fresh
• 1 cup of sliced mushrooms, fresh
• 1 15-ounce container, part-skim ricotta cheese
• 1 egg
• 1/2 cup of grated Parmesan cheese, divided
• 1 cup of shredded mozzarella cheese, shredded
• 1/4 cup of fresh basil, chopped
• 3 tablespoons of chopped fresh parsley
• 4 cups of marinara sauce, jarred or homemade