Lasagna: They'll think you slaved in the kitchen all day, but you didn't

I have made my vegetarian lasagna for a lot of events where my omnivore friends gobbled it up before they realized the meat they thought "belonged" in the lasagna was missing. And often, it is the most requested recipe at potlucks.
So, I guess it's good.
When I was in college, I had a friend who was quite proud of his lasagna recipe, which included wonton wrappers, cottage cheese, ketchup and hot dogs. Even when I ate meat, that was pretty much a gagger. It was a very budget conscious dish, but I don't think I ever ate anything as bad...except maybe the casserole another friend made with lima beans and Vienna Sausages baked in a mayonaise sauce - but that's another story.
On the other hand, my grandmother used to make a great meaty lasagna. I have varied her recipe just a bit (leaving out the meat and adding vegetables), but kept it exceptionally cheesy and tasty. I think she would have been proud of the results.
Lasagna is one of those dishes that everyone thinks you slaved over all day in the kitchen. Really, it's a simple assembly - especially of you use oven ready noodles (and I highly recommend that you do) and then you pop it in the oven and wait.

Vegetarian Lasagna

4 or 5cups of spaghetti sauce (homemade or from the store)
1 box of oven ready lasagna noodles
1 2-pound container of ricotta cheese
2 eggs
1/4 teaspoon of nutmeg
1 pound of fresh spinach, thick stems removed
1 pound of mushrooms cut up
1 large pepper (red or green), finely diced
2 tomatoes, finely diced
4 sprigs of rosemary, stems removed
1 teaspoon each of oregano, basil, thyme, red pepper flakes, black pepper
1 1/2 pounds of mozzarella cheese, grated

• Put enough sauce in the bottom of a 9-by-13 inch pan to cover with a thin layer.
• Layer in as many noodles as you need to cover the sauce.
• Mix the ricotta, the eggs and the nutmeg until it is smooth and creamy. Spread a layer of the cheese over the noodles.
• Loosely cover the cheese with spinach, sprinkle with a bit of the mushrooms, green pepper and the tomato. (Use about a quarter of what you have on this layer and on each layer after this.)
• Put some of the rosemary leaves randomly over the veggies.
• Mix the oregano, the basil, the thyme, the red pepper flakes and the black pepper. Sprinkle a quarter of this over this layer.
• Sprinkle a hand full of mozzarella cheese on this layer.
• Add another layer of noodles and cover it with a cup or so of sauce. Then layer on the ricotta mixture, te veggies and the spices.
• Repeat until you run out of noodles.
• On the upper-most layer, pile on the mozzarella, reserving about a cup and a half of it in an airtight container.
• Bake at 350 degrees for 45 minutes. Check it from time to time and if it appears to be burning, cover it with foil and continue baking.
• (And, now, I'm going to tell you my secret for extra good lasagna. Make it at least a day ahead of time and put it in the fridge for up to three days and let the flavors all mingle together.)
• Take it out of the fridge about 40 minutes before you're ready to serve it and pop it back in the 350 degree oven (still covered in foil) for 25 minutes.
• Uncover and sprinkle the rest of the cheese on the top and cook for five more minutes.

Vegetarian.