No-Boil Vegetable Lasagna

Preheat oven to 375 degrees F. Cook frozen mixed vegetables according to package directions; drain and set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

Combine crushed tomatoes, undrained diced tomatoes, Italian seasoning, salt, and garlic powder in a large bowl. Spread 1 cup of the sauce in the prepared dish. Arrange four of the lasagna noodles crosswise in the dish atop the sauce, overlapping the noodles slightly. Spoon 2/3 cup of the ricotta cheese in small spoonfuls over the noodles; spread carefully over the noodles. Top with one-third of the spinach and one-third of the vegetables. Sprinkle evenly with 1/2 cup of the mozzarella cheese. Repeat layering with half of the remaining sauce, four more noodles, 2/3 cup of the remaining ricotta cheese, half of the remaining spinach, half of the remaining vegetables, and 1/2 cup of the remaining mozzarella cheese. Repeat with the remaining four noodles, the remaining ricotta cheese, the remaining spinach, the remaining vegetables, and 1/2 cup of the remaining mozzarella cheese. Top with the remaining sauce.

Cover the dish with foil; place on a foil-lined baking sheet. Bake for 40 minutes. Uncover. Sprinkle with the remaining 1/2 cup mozzarella cheese and the Parmesan. Bake for 10 to 15 minutes more or until noodles are tender and the lasagna is heated through. Let stand for 15 minutes before serving.