Fresh Garden Vegetable Lasagne

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

In medium bowl, stir together ricotta, egg, cumin and salt.

Step 3

In a large pan over medium high heat add olive oil and cook sausage until browned. Remove from pan leaving behind any grease and browned bits.

Step 4

Add butter to the pan and sauté onions until soft, about 5 minutes. Add garlic and mushrooms. Cook until mushrooms are browned, about 5 minutes. Add baby spinach and cook until wilted. Add meat back to pan and stir in 1/2 cup parmesan. Season to taste with salt and pepper and set aside.

Step 5

In a 12x9 inch casserole dish layer 1/3 of the salsa, then 6 noodles (overlapping to cover the entire bottom), 1/2 the ricotta mixture, half the pork mixture and half the mozzarella.

Step 6

Layer another 1/3 salsa, 6 noodles, remaining ricotta and remaining pork.

Step 7

Add the last of the noodles, top with remaining salsa and the remaining mozzarella. Sprinkle the remaining 1/4 cup parmesan and cover tightly with aluminum foil.

Step 8

Bake covered 45 minutes.

Step 9

Increase temp to 425 degrees, remove cover and cook 15 more minutes until golden and bubbly.