Vegetarian Lasagna

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• 2 cups mozzarella, shredded
• 2 cups sharp cheddar cheese, shredded
• 9 each no boil lasagna noodles
• 1 tbsp + 1 tbsp olive oil
• 1 lb fresh spinach
• 15 ounces ricotta cheese, (use whole milk or part skim)
• 1 each large egg
• 1/2 cup grated parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp nutmeg
• 1/2 tsp + As Needed salt
• 1/2 tsp pepper
• 1 tbsp unsalted butter
• 8 ounces mushrooms, sliced thin
• 3 each carrots, diced
• 4 stalks celery, diced
• 1 each large onion, diced
• 5 cloves garlic, minced
• 28 ounce can crushed tomatoes
• 24 ounce tomato sauce
• 1/2 tsp Italian seasoning
• 1 tbsp sugar
• As Needed Black pepper

1. Ricotta Spinach Mixture: Preheat oven to 350 degrees. In a small bowl combine the mozzarella and sharp cheddar cheese. Set aside.Add 1 tablespoon of oil to a large cast iron pot. Add in spinach and cook until wilted.
2. Ricotta Spinach Mixture: Add cooked spinach to a large bowl with ricotta, egg, parmesan cheese, garlic powder, onion powder, nutmeg, Italian seasoning, 1/2 tsp salt and 1/2 tsp pepper.
3. Veggie Loaded Tomato Sauce: Add the remaining tablespoon of oil and butter to the same pan the spinach was cooked in. Add in mushrooms and cook over medium high heat until golden brown.
4. Veggie Loaded Tomato Sauce: Add in carrots, celery and onion to the skillet. Cook for 3-4 minutes or until the vegetables are golden brown.Stir in garlic and cook for an additional minute.
5. Veggie Loaded Tomato Sauce: Pour in crushed tomatoes, tomato sauce, Italian seasoning and sugar. Stir to combine and simmer for 10 minutes. Season with salt and pepper to taste.
6. Assembling Lasagna: Ladle 1/2 cup of the tomato sauce on the bottom of a 9 x 13 casserole dish.
7. Assembling Lasagna: In this order layer: 3 lasagna noodles (or as many as you can fit), 1/3 of the ricotta cheese mixture 1/3 of the mozzarella / cheddar shredded cheese and 1/4 of the sauce. Repeat until all of the sauce, noodles and cheese are used making sure to use the remaining cheese for topping.
8. Assembling Lasagna: Bake for 40-45 minutes or until the lasagna is bubbling and golden brown on top. If it is starting to get to brown cover with foil.
9. Assembling Lasagna: Allow lasagna to cool for at least 20 minutes before slicing and serving.