My family loves the Vegetable Lasagna that Stouffers makes. I am going to try this recipe and if they enjoy it as much..... I'll make my own.
Vegetable Lasagna

1 package (about 8 ounces) dry lasagna noodles
4 carrots (about 3/4 pounds total), cut into 1/4-inch slices
3 zucchini (about 1 pound total), cut into 1/4-inch slices
2 tablespoons olive or vegetable oil
1 medium-size onion, chopped
1/2 pound mushrooms, thinly sliced
1 teaspoon each dry basil, dry thyme, and dry oregano
1 (30-ounce) jar marinara sauce
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
3 cups (12-ounces) shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

1. In a large pan, bring 3 quarts water to boil over high heat. Add noodles
and carrots; cook for 6 minutes. Add zucchini; continue to cook until noodles
are barely tender to bite, about 4 more minutes. Drain, rinse with cold
water, and drain again. Set noodles, carrots, and zucchini aside, keeping
noodles and vegetables separate.
2. In pan used to cook noodles, combine oil, onion, mushrooms, basil, thyme
and oregano. Cook over high heat, stirring often, until onion is soft and
liquid has evaporated, about 5 to 8 minutes. Remove from heat and stir in
marinara sauce.
3. In another small bowl, mix spinach and ricotta cheese.
4. Spread a third of the sauce over bottom of a shallow 2 1/2 to 3-quart
baking dish. Arrange half the noodles over sauce. Over noodles, evenly layer
half each of the carrots, zucchini, spinach mixture and mozzarella cheese.
Repeat layers, ending with sauce.
5. Sprinkle with Parmesan cheese. (At this point, you may cover and
refrigerate until next day, if desired.)
6. Place baking dish on a rimmed baking sheet and bake, uncovered, in a 400*F
(205*C) oven until lasagna is bubbly and heated through, about 25 minutes. If
refrigerated, bake, uncovered, in a 350*F (175*C) oven until bubbly and
heated through, about 50 minutes.
7. Let lasagna stand for about 5 to 10 minutes before serving.
Makes 6 to 8 servings.