Meatless Monday - Mushroom, Spinach & Apple Lasagna

Complex and robust flavor. The apple layer adds an "oooh yum what's that?"
This healthy dish is wonderful for a light but filling dinner serving, a lunch dish or pot luck.

You will need:
10-12 No Boil lasagna noodles
3-4 cups shredded mozzarella cheese
1/4 cup dry Parmesan/Romano cheese
Cooking oil spray
2 peppers - I used one sweet and one hot banana pepper, slice and dice
8oz mushrooms, slice thinly
1 or 2 squash, slice and dice
1 cup onion, slice and dice
1 apple
2 cups of spinach leaves
salt and pepper (optional hot pepper flakes, if you like some heat)
snipped basil leaves
24 oz Jar spaghetti sauce

Heat oven to 450F and spray a glass pan with cooking oil. Add the sliced/diced squash, onion, mushrooms and spray with oil and roast in the oven for 30 mins, then flip veg over and cook another 10 minutes. Remove from oven and lower oven to 400F.

The roasted vegetables will look like this. Slice your apple thinly and remove core/seeds.

Take a 13x9x2" pan and spray with oil. Put a 1/2 cup pasta sauce on bottom and add 3 noodles. Add 1/4 cup pasta, cup of spinach leaves, all the sliced apples, 1 cup of the roasted veg mix and enough mozzarella cheese to cover. Repeat layers with a final noodle "crust" topped with a little sauce, sprinkled with snipped basil leaves, the remaining mozzarella, 1/4 cup of the parmesan/romano mix (and if you wish some red pepper flakes for a little "kick."). I top my dish off with some fresh tomatoes from the garden.

Before Baking

Bake for 35-45 minutes uncovered on middle shelf. Let stand 10-15 minutes and serve.

Makes 4 generous servings. Approximate cost $14. Total time from start to finish 1hr 40minutes. You might not go back to eating regular lasagna with meat after trying this!