Super Veggie Lasagna

http://skinnyms.com/super-veggie-lasagna/

Yield: 12 servings | Serving size: 1/12 of the lasagna | Calories: 279 | Total | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 384mg | Carbohydrates: 37g | Dietary Fiber: 7g | Sugars: 9g | Protein: 17g

Ingredients

3 cups grated carrots
2 cups grated zucchini
3 cups frozen spinach
1 medium bell pepper, chopped (any color)
31/4 cups diced fresh tomatoes
2 (15-ounce) cans tomato sauce, no salt added (we used Hunt’s brand)
1 teaspoon oregano
2 teaspoons dried basil
2 teaspoons onion powder
2 teaspoons garlic powder
Kosher or sea salt to taste
1/2 pound brown mushrooms
1 (12-ounce) package whole-wheat lasagna noodles, cooked to package directions
11/2 cups grated Parmesan cheese, divided
8 ounces grated mozzarella (2 cups)
Chopped fresh basil for garnish (optional)

Directions

Combine all ingredients, except the noodles and cheeses, in a large mixing bowl. Stir well to combine.

Layer in a lightly greased 9x13-inch baking dish: noodles, 1/2 cup Parmesan cheese, 1/2 the veggie mix, noodles, 1/2 cup Parmesan cheese, remaining veggie mix, noodles, remaining Parmesan cheese, and all the mozzarella. Bake at 350° for 40 minutes.