From-scratch Veggie Lasagna

I'm leaving for Hawaii tomorrow to visit one of my sisters, so I made my husband a lasagna to prevent ordering pizza every night. :)  I had some ingredients on-hand and just threw them together:

Lasagna noodles
Basil, whole leaf
Parsley (I prefer flat-leaf Italian), chopped
Ricotta, 10 oz
Feta crumbled, as desired
Parmesean grated, as desired
Garlic, 2 cloves minced
Shallot, 1 finely chopped
Onion, chopped
Can diced tomatoes with juice
Olive Oil
Salt/Pepper

Cook lasagna noodles (I use organic, whole wheat and need 10) and drain.  Lay on wax paper to prevent them sticking together.

In the meantime, sautee together chopped onion/garlic/shallot in olive oil.  Once they are tender and translucent, transfer to a bowl.  Add a little more olive oil and cook the mushrooms.  When they've wilted, add the onion mixture back and mix in the parsley.  Add in tomatoes plus juice and bring to a boil.  Once boiling, cover and reduce heat to simmer for 15 minutes.

While tomato sauce is cooking, mix ricotta and feta with black pepper in a bowl.

Layer your lasagna: tomato sauce, cheese mixture, whole basil leaves, noodles.  Repeat and end with cheese mixture.  Top with grated parmesean.  Cover with foil and bake 25 minutes at 400*.  After 25 minutes remove foil and bake anther 25 minutes until cheese is golden and bubbly.  Let cool and then enjoy!