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12 Spinach Lasagna Noodles
Grated or diced Mozzarella
Grated or diced sharp Cheddar (white/yellow)
Grated Parmesan
1 Red Pepper
1 Green Pepper
4 cloves Garlic, minced
1/2 cup sliced 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
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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 degree 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 x 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.
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