Healthier Veggie Lasagna

Preheat oven to 375

Sautee mushrooms in olive oil with the thyme until soft. Set aside

In a bowl, mix together milk, ricotta and eggs.

Once mixed, add in spinach, 1 cup mozzarella, the Parmesan cheese, oregano, basil. Stir well. salt, pepper

In a 9x13 baking pan, put one cup of sauce over the bottom.

Then place 4 noodles (overlapping slightly) across pan

spread half the ricotta mixture over the noodles, then spread half the mushroom mixture and 1 1/2 cups of sauce

Repeat : Place 4 noodles, the rest of the ricotta mixture and the rest of the mushrooms and 1 1/2 cups of sauce

After you put the last 1 1/2 cups of sauce, put the last 4 remaining noodles across, pour another cup or so of sauce and spread mozzarella over the top. (You can use a cup or more, depending on your tastes)

Take a sheet of aluminum foil, spray one side with non stick cooking spray. Put the foil over the pan cooking spray side down.

Bake 45 minutes

After 45 minutes, take off foil, increase heat to 450 for 10-15 min or until the cheese is brown. DONE! Easy!!!

NOTE: Last time I added with the mushrooms some sauteed zucchini and squash! I think you can add whatever other vegetables you like and it will always come out a winner.