Veggie Lasagna

9 lasagna noodles + extra
16 oz part skim ricotta, heated in microwave for spreadability
16 oz part skim mozzarella, grated 
grated romano cheese
garlic
10 oz fresh mushrooms, sliced
1 bunch spinach, chopped
1 large head broccoli, chopped
14 oz can chopped tomatoes
28 oz can crushed italian tomatoes
fresh basil
oregano
(wine)
(pork)

Saute mushrooms and garlic in olive oil until soft; add broccoli and
spinach and saute until broccoli is slightly cooked. Combine tomatoes,
herbs and wine (and pork) in a separate pan and bloop. Cook lasagna
noodles. Grate mozzarella with romano in food processor. Assemble
lasagna:

1/4 sauce
three noodles
1/2 ricotta
1/2 veggies
1/4 sauce
1/3 grated cheese
three noodles
1/2 ricotta
1/2 veggies
1/4 sauce
1/3 grated cheese
three noodles
1/4 sauce
1/3 grated cheese

 Bake at 350°F for 45 minutes.