Veggie Lasagna

Directions

1. Preheat the oven to 375 degrees F.
2. Heat a large nonstick skillet over medium heat and add 1 tablespoon of the olive oil. Add the onions and sauté until soft and translucent, 3 to 4 minutes.
3. Add the 1 tablespoon garlic and cook for 30 seconds. Then add another 1/2tablespoon of the olive oil, the mushrooms, and 1/4 teaspoon of the salt.
4. Continue to cook until the mushrooms are soft and wilted, 5 to 6 minutes. Add spinach, marinara sauce, 1/2 teaspoon of the salt, the black pepper, Agave, and the Italian herbs. Simmer for 3 to 4 minutes. Remove the skillet from the heat and set aside.
5. In a bowl, combine the remaining 1/4 teaspoon salt and crumbled cheese.
6. Arrange one even layer of lasagna noodles (3 to 4 noodles) in the baking dish so that most of the bottom is covered, taking care that the noodles are not overlapping.
7. Evenly dot a layer of the cheese mixture over the noodles and then top with the sauce mixture.
8. Repeat the layer one more time.
9. Cover the dish with aluminum foil and bake for 45 minutes.
10. Uncover the dish, sprinkle lightly with the shredded cheese and continue baking about 15minutes.
11. Allow to cool 15-20 minutes before cutting.