Vegetarian Lasagna

• 1/2 c. chopped fresh mushrooms
• 3 Tbsp. olive oil
• 1 c. chopped onion
• 1 Tbsp. minced garlic
• 1 c. chopped green pepper
• 2 tsp. basil
• 1 tsp. oregano
• 2 bay leaves
• 2 tsp. salt
• salt and pepper
• 1 lb. shredded Mozzarella cheese
• 1/2 c. grated Parmesan cheese
• 1/2 c. chopped fresh parsley
• 1 (1 lb. 13 oz.) can tomato puree
• 1 (6 oz.) can tomato paste
• 1 c. freshly chopped tomatoes
• 1/4 tsp. black pepper
• 2 c. Ricotta cheese
• 2 beaten eggs
• 1/2 lb. raw chopped spinach
• dash of nutmeg
• 2 Tbsp. wheat germ
• lasagna noodles

1. In olive oil saute onion, garlic, green pepper, basil, oregano, bay leaves and salt.
2. When onions are soft, add tomato puree, tomato paste, chopped tomatoes and 1/4 teaspoon black pepper. Reduce heat and simmer for 45 minutes.
3. Add mushrooms, parsley, salt and pepper.
4. Mix Ricotta cheese, eggs, salt, pepper, spinach, nutmeg and wheat germ to make the filling.
5. You don't have to cook the noodles.
6. Spread a little of the sauce in a 13 x 9-inch pan. Place a layer of noodles next and then 1/2 of the filling.
7. Next add in a layer 1/2 of the rest of the sauce.
8. Layer the remaining ingredients in this order:
9. 1/2 of the Mozzarella cheese, noodles, remaining filling, a little sauce, the rest of the Mozzarella cheese, another layer of noodles and the last bit of sauce. Sprinkle with Parmesan cheese.
10. Cover with foil.
11. Bake at 375u0b0 for 45 minutes.

fresh mushrooms, olive oil, onion, garlic, green pepper, basil, oregano, bay leaves, salt, salt, mozzarella cheese, parmesan cheese, parsley, tomato puree, tomato paste, freshly chopped tomatoes, black pepper, ricotta cheese, eggs, chopped spinach, nutmeg, germ, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897598 (may not work)