Vegetable Lasagna

My neighbor, upon hearing of my veggie-quest, said she had a recipe for Vegetable Lasagna. I told her I would love the recipe and the next week she not only brought me the recipe, but she also brought a piece of lasagna! Thanks Amber! So I got to taste the recipe even before I tried it--and it was delicious. I made it last night for Sunday dinner at the Taylors (since Grandma was on her way back from St. George). Everyone liked it--even Camden and Riley who kept asking, "What's in it? What's this? Is this shrimp? Is this chicken?" I don't know where all those questions came from. And Sidney (who has lately only been eating "fruit"--fresh fruit, dried fruit, fruit snacks, etc) ate hers with both hands--a winner!

Vegetable Lasagna
10-12 mushrooms, chopped
10-12 broccoli florettes
(1-2 small zucchini or summer squash may be substituted for either of these)--I added some sliced zucchini, the more veggies the better :)
1 small onion, chopped
2 (26 oz) jars spaghetti sauce
2 lbs. part-skim ricotta cheese
1 lb part-skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 tsp chopped fresh basil
2 eggs
fresh spinach
1 pkg. lasagna noodles (can use the oven-ready noodles that don't require boiling)

1. Saute chopped vegetables (except for spinach) in large pan. Stir frequently over medium heat until tender. Add 1 jar spaghetti sauce and set aside to cool.
2. In separate bowl, mix together the 3 cheeses (reserve some mozzarella to put on top), eggs and basil.
3. Spread thin layer of spaghetti sauce over the bottom of 9-13 pan. Place 3 noodles over the sauce. Spread 1/3 cheese mixture over noodles. Cover with spinach leaves. Spread vegetable mixture over spinach and top with noodles. Repeat 2 times.
4. Place noodles on top, cover with spaghetti sauce and top with mozzarella cheese.
Bake at 375 degrees for 30-40 minutes, covered in foil. Remove foil and bake an additional 10-15 minutes until bubbly.