Vegetable Lasagna

Directions

1. Preheat oven to 350 degrees. Boil lasagna noodles according to package. Return noodles to the pan and drizzle with Fustini's Herbs de Provence olive oil to keep from sticking. To assemble: spread 1/4 of sauce on the bottom of a 9 x 13" baking dish. Place a layer of noodles over the sauce followed by 1/2 of ricotta cheese and 1/3 mozzarella, 1/2 of vegetable filling, fresh basil and then 1/4 more of sauce. Repeat noodles - ricotta - mozzarella - filling - basil - sauce once more. Top with final layer of noodles and remaining 1/4 of the sauce. Finish off with cheeses. Cover with foil and bake 25 minutes, remove foil and continue baking an additional 20-25 minutes. When done, let rest 10 minutes before serving.
2. In a large saucepan heat Fustini's Herbs de Provence olive oil over medium high heat. Add mushrooms (you may have to work in a couple batches). When mushrooms begin to turn brown, add onion and sauté, until translucent. Add zucchini and cook until lightly browned. Finally add spinach and continue sauté,ing until wilted. Deglaze the pan with the Fustini's Thyme balsamic.
3. In a separate saucepan, combine tomato paste, tomato sauce and diced tomatoes. Cover and simmer for 15-20 minutes until thickened. Finish with Fustini's Tuscan Herb spice blend.