3 cans diced tomatoes
½ tsp dried basil
½ tsp dried oregano
1 box “no boil” lasagna noodles
1 jar Newman’s Own® Alfredo Pasta Sauce
3 cups sliced zucchini
3 cups sliced crimini mushrooms
16 ounces frozen chopped spinach, thawed and pressed to remove liquid
1 bag (16 ounces) shredded mozzarella cheese
Heat oven to 350 degrees Fahrenheit. In medium bowl mix the tomatoes, basil and oregano.
Place 1 cup of the tomatoes in the bottom of a 13 X 9 baking dish.
Place four lasagna noodles on the tomato sauce, then top with the zucchini and half of the Alfredo sauce. Repeat, layering with four more noodles, the mushrooms, 1 cup of tomatoes and 1 cup of cheese. Top with four more noodles, the spinach and remaining Alfredo sauce. Place the remaining noodles on top, then the remaining tomatoes and cheese.
Cover the lasagna with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese.
Let the lasagna rest for 20 minutes before cutting.