Mushroom Garden Lasagna (Vegetarian)

1. Preheat oven to 350 degrees.
2. Place mushrooms on baking sheet lined with parchment paper and pre-bake until slightly firm but not over cooked, about 10 minutes. Remove from oven and set aside until cool enough to handle, then press firmly with your hand to flatten.
3. While mushrooms are baking, add oil to a medium skillet and with carrots, spinach, zucchini, eggplant, onion, and red pepper and saute on medium heat until tender, about 6 minutes.
4. Remove from heat, and set aside.
5. Prepare four mini spring-form pans (or a muffin tin!) with non-stick cooking spray, and begin layering.
6. To layer, first spread tomato sauce on the bottom of the pan and then top with a noodle layer
7. On top of the noodle, place one mushroom cap (fin side up), then follow with 2 tablespoons of the vegetable mixture, 2 tablespoons of ricotta cheese, 2 tablespoons of spaghetti sauce, and 2 tablespoons of mozzarella cheese.
8. Repeat, leaving out the last layer of mozzarella.
9. Bake for 30-45 minutes or until the sauce starts bubbling.
10. In the last five minutes of baking add the remaining mozzarella cheese to top and allow melting.
11. Once lasagna is complete remove from oven and allow to cool for about 20 minutes.
12. Remove the spring portion of the pan and garnish with basil leaves* before serving.
    

*If you want crispy basil, either lightly coat basil leaves with additional oil/nonstick spray and bake for a few minutes, OR, heat a shallow pan with 3 tablespoons of olive oil and drop each leaf into the hot oil, cooking about 40 seconds per side.