Begin by boiling your pasta. I did not have lasagna noodles on hand, and like to save $ and use the pantry, so I cooked some whole wheat pasta instead. (I used a whole box because this is going to a big dish to last all week)
I also started prepping the veggies.
Shredded carrots. This was a HUGE carrot, so I only used one.
Saute your veggies. I used fresh mushrooms (because I had them), but everything else was frozen (cheaper$$). I used spinach, peppers & onion blend, diced onions, and artichokes (not pictured). My artichokes came packaged in oil, so I actually rinsed them in water.
One all components were cooked (maybe 15 minutes from prep to done) I began assembling.
Bottom layer was pasta with cheese on top to melt and form a nice bottom base.
Then came veggie mixture. Then a layer of pasta sauce to soak down into veggies.
Top layer of noodles.
A little more sauce over these.
Topped with shredded cheese and Parmesan.
I cooked between 375-400 (my oven is funky) for about 25 minutes or until cheese on top is golden brown.
I had a huge piece ( much bigger than I originally planned).
This recipe can be adjusted for whatever ingredients you have available, and lower calories by using eggplant or squash strips instead of noodles. But I am also feeding a hungry husband, so I used more pasta!