12 spinach lasagna noodles
grated or diced mozzarella grated or diced sharp cheddar (white/yello grated parmesan 1 red pepper
1 green pepper
4 cloves garlic, minced
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best)
2 cups tomato sauce
1 cup tomato paste
2 cups Ricotta cheese
1 egg
In a large sauce pan, saute the garlic and onions in olive oil over medium^= heat until the onions become clear and tender. Add in the mushrooms and^= continue to saute until tender. When the vegetables are tender, reduce heat^ and add in the diced tomatoes and a tablespoon water. Simmer for two^ minutes and add in the tomato sauce, paste and spices. Mix well with a fork^ until all of the tomato paste has been absorbed. Cover and simmer 30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^= When the sauce has simmered, remove from heat and start the lasagna.^ First layer 4 noodles on the bottom of a 13×9 inch baking dish, spoon^ 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that. Repeat this same layer process once. Put on one more^ layer of noodles and top with remaining mozzarella and cheddar, sprinkle^ with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy.