Best Vegetable Lasagna Ever

Great for kids and those pesky vegetarians in your life!

Don't think you're doing yourself any justice by chopping and grating everything by hand... it's just as good (if not better) if you buy everything pre-done and just slap it together. Serve with a frozen garlic cheese bread and a bag of ceasar salad mix and people will worship you. 

2-15 oz. jars alfredo sauce 

1 package frozen chopped spinach, thawed and drained well 

1-2 T. olive oil 

1/3 C. sliced shallots 

3 large cloves garlic, mashed 

1 1/2 lbs. crimini mushrooms, coarsely chopped (buy pre-sliced and just run a knife through them a couple of times) 

1 large carrot, grated 

1/4 C. roasted red bell pepper, chopped 

2 C. frozen chopped broccoli 

1/2 t. kosher salt 

pepper 

cooked lasagna noodles 

1- 16 oz. carton ricotta 

1 C. parmesan, divided 

4 C. shredded Italian blend cheese (or plain mozzerella) 

In large saute pan, cook shallots, garlic, mushrooms, carrot, and bell pepper until tender. Add broccoli and cook until heated through. Season with salt and pepper. Set aside. Meanwhile, heat alfredo sauce and spinach in saucepan (yes, put the spinach IN the alfredo sauce). Mix half of parmesan into ricotta and add more pepper, if desired. Pour just enough alfredo into bottom of 9x13 baking dish to cover. Layer 1/3 of noodles, half of ricotta mix, half of vegetable mix, 1/3 of sauce mix, and 1/3 of shredded cheese; repeat layers. Top with another layer of noodles, remaining sauce, shredded cheese, and parmesan. Bake at 350 for about 30 minutes. Let stand 10 minutes before cutting.