Yield: TWO 9x13 casserole dishes. I only know how to cook for
14 whole wheat lasagna noodles
2 medium yellow squash
2 medium zucchini
1 small eggplant (peeled)
4 medium-large super ripe tomatoes
1 bag fresh baby spinach
6 cups red sauce (we like LOTS of mushrooms in ours!!!) **When I'm in a hurry, I use three jars of store-bought sauce which I "doctor up" with fresh garlic, sauteed onion, additional canned tomatoes, and plenty of herbs (basil, oregano, rosemary, thyme, etc.). If I have the time, I make homemade sauce, but that's a recipe for another day!**
Cook noodles according to package directions. (I think the whole wheat noodles have to be cooked before they go in the oven.) While they are boiling, slice your veggies. A mandolin would be best, but I don't have one. :( I do, however, use a VERY sharp knife and am VERY careful! Cut the squash and the zucchini in half crosswise, and then make paper-thin slices lengthwise. Do the same with the eggplant, but peel it first. I peel my tomatoes also (my very Southern Grandmother would be proud!), and slice them as thin as possible.
Spray your casserole dishes with olive oil and begin layering the ingredients. Start with a layer of noodles. I lay three whole noodles lengthwise, and then a half of one across the bottom of those. Make sense? Next comes about 1/2 cup sauce. Then comes a layer of veggies. I try to overlap the vegetables somewhat, and alternate them so that each serving includes as many flavors as possible. Top the squash/zucchini/eggplant/tomato layer with a layer of spinach leaves. Again another 1/2 - 3/4 cup of sauce.
Repeat one more time, ending with sauce. Do this with both pans. Cover the pans with foil and bake in a 400º oven for 40 minutes, or until the veggies are soft. Serve with grated Parmesan cheese (that's the only non-vegan ingredient).