Veggie Lasagna Florentine

Ingredients:

9 lasagne noodles

-I used 12 Gluten Free Tinkyada lasagne noodles

2 Tbsp olive oil

1/2 cup chopped onion

1 8oz can sliced mushrooms

-I used about 4 fresh sliced button mushrooms

2 Tbsp minced garlic

1 zucchini, finely chopped (about 2 cups)

-I used 2 small zucchini

1 28oz can crushed tomatoes

-I used 1-28oz can diced tomatoes, and smashed them in the pan

1-6oz can tomato paste

-I used about 3-4 Tbsp of double-strength tomato paste from a tube I had in the fridge

1 Tbsp dried oregano

pinch brown sugar (optional, I used it this time, but I don't normally)

salt to taste (I also added black pepper and about 1 tsp crushed red pepper)

1-10oz package frozen spinach

1-16oz container ricotta cheese

2 eggs

3Tbsp dried basil, divided (I didn't have any, left this out)

1/4 cup grated parmesan (I used pecorino romano)

1lb shredded mozzarella or mixed cheese

-I used 8-oz shredded mozzarella and 8oz "Italian Blend" with mozzarella, provolone, Parmesan, asiago, fontina, and Romano.

*Saute onion, garlic, mushrooms, zucchini in oil until soft. Stir in tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce hit and let simmer for 15 minutes. Mine took a bit longer to thicken up.

*Microwave spinach until cooked. Cool, squeeze out excess water. Blend spinach, ricotta, eggs, and 2 Tbsp basil.

*In separate bowl, mix together shredded cheeses.

*Cook noodles. For the Tinkyada gluten free noodles I erred on the side of under cooking them, and cooked them about 6-8 minutes instead of the 14-16 the package said. They start falling apart after 10, I can't imagine the mush you end up with after 16 minutes.

*Layer sauce, then noodles, then spinach, shredded cheese. Sauce, noodles, spinach, cheese, etc., ending with shredded cheese.

*Bake for 60 minutes in 350 degree oven. I held it in the fridge for two days before baking.

While layering:

Thursday night: nachos.  Chips, black beans, queso, onions, tomatoes, salsa, sour cream.

Friday night: egg fried rice with onion, carrots, red pepper, bird's eye chilis, mushrooms, garlic, ginger, tamari and sesame oil.