12 Spinach lasagna noodles Grated or diced mozzarella Grated or diced sharp cheddar cheese Grated parmesan Any other cheese that you 1 Red pepper 1 Green pepper Primavera Sauce One small onion, sliced 4 Cloves garlic, minced Olive oil 1/2 cup sliced mushrooms 1 medium Eggplant 2 cups of diced tomatoes 2 cups of tomato sauce 1 cup of tomato paste Oregano Basil Crushed red pepper Bay leaf White Sauce 2 cups of Ricotta cheese 1 Egg
In a large sauce pan, sauté the garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the mushrooms and continue to sauté 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 375ºF. 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 13x9 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.
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