1 pk (8oz) Noodles
4 Carrots (1 Lb) Coarsely Cut
3 Zucchini (1 Lb) Cut into 1/4 Slices
3 T Olive Oil
1 Chopped Medium Onion
1/2 Lb Sliced Mushrooms
1 t Dry Basil
1 t Thyme
1 t Oregano
1 Jar (32oz) + 10 oz Marinara Sauce
2 Packages (10 oz each) Frozen Chopped Spinach
1/2 Lb Ricotta Cheese
3/4 Lb Shredded Mozzarella Cheese
1/4 C Fresh Grated Parmesan Cheese

Cook Noodles and Carrots about 6 min
Add Zucchini
Cook Till Noodles are just tender to bite (4-5 Minutes)
Drain Well
In the same pan Combine oil onion mushrooms basil thyme and oregano
Cook over high heat stirring often until onion is limp and liquid is evaporated (5-8 minutes)
Stir in Marinara then set aside
Squeeze liquid out of spinach
Mix Spinach with Ricotta cheese set aside
In shallow 2 1/2 - 3 quart baking dish spread 1/3 sauce
Arrange 1/2 noodles over sauce
Sprinkle evenly on top: 1/2 each of vegetable Spinach mixture & Mozzarella
Repeat Layers ending with sauce
Sprinkle with parmesan Cheese
Set baking dish on cookie sheet to catch drips
Bake uncovered in 400 degree oven till center is hot (25 minutes)