Step 1

Preheat oven to 375°F (190°C).

Step 2

Add all ricotta ingredients to a food processor and blend. I start with about 3 Tbsp. water, then add more 1 Tbsp. at a time to achieve desired consistency. (It should be creamy, but very thick.) You will need to stop and scrape down the sides a few times between blending. Taste and adjust flavors if desired.

Step 3

Dice mushrooms and zucchini.

Step 4

In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 5

Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off heat and set aside.

Step 6

In a deep 9" x 13" casserole dish, spread 1.5 cups marinara sauce on bottom. Then add 4 noodles.

Step 7

Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara.

Step 8

Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups sauce. Finish with 4 noodles, and top with 1.5 cups marinara. Be sure noodles are covered in sauce.

Step 9

Cover dish with tin foil. Place in oven and bake for 45 minutes.

Step 10

Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving.