INGREDIENTS
Salt
8 oz
uncooked lasagna noodles
3 tbsp
extra virgin olive oil
6 oz
portobello mushrooms
1
medium zucchini
1
red onion
Freshly ground black pepper
1 14 ounce can
artichoke hearts
1 10 ounce package
frozen chopped spinach
1
jar spaghetti sauce
8 oz
ricotta cheese
4 oz
provolone cheese
4 oz
Parmesan cheese
8 oz
fresh mozzarella cheese