Fresh Vegetable Lasagna

This was OMG so freaking good!  I used an 8oz package of sliced mushrooms, so that was a little more than called for in the recipe, but we all love mushrooms so that just made it even more yummy.  I also tried using the "oven ready" lasagna noodles, but the top layer didn't cook through so it ended up a bit crunchy and chewy.  Next time I will cook the noodles as directed.

8oz uncooked lasagna noodles

1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry

1 cup shredded carrots

1/2 cup sliced green onions

1/2 cup sliced red bell pepper (1-inch pieces)

1/4 cup chopped fresh parsley

1 tsp salt, divided

1/2 tsp black pepper

2 cups ricotta cheese

1/2 cup buttermilk

2 eggs

1 cup sliced mushrooms

1 can (14oz) artichoke hearts, rinsed, drained, and chopped

2 cups (8oz) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1.  Cook pasta according to package directions.  Rinse under cold water; drain well.  Set aside.

2.  Preheat oven to 375.  Combine spinach, carrots, green onions, bell pepper, parsley, 1/2 tsp salt and black pepper in large bowl; set aside.

3.  Combine ricotta cheese, buttermilk, eggs, and remaining 1/2 tsp salt in food processor or blender.  Process until smooth.

4.  Spray 13x9 inch baking pan with nonstick cooking spray.  Arrange 1/3 of lasagna noodles in bottom of pan.  Spread with half of cheese mixture, half of vegetable mixture, half of mushrooms, half of artichokes, and 3/4 cup mozzarella cheese.  Repeat layers, ending with noodles on top.  Sprinkle with remaining 1/2 cup mozzarella and Parmesan cheese.

5.  Cover; bake 30 minutes.  Remove cover; bake 20 minutes or until bubbly and heated through.  Let stand 10 minutes before cutting into pieces.