Vegetarian Lasagna Supreme

• 1/8 to 1/4 c. olive oil
• 2 cloves garlic
• 1 onion, chopped
• 1 large can stewed tomatoes with celery, onion and pepper
• 3 small cans tomato sauce
• 1 bay leaf
• 1 tsp. sea salt
• 1 tsp. dried parsley
• 1 tsp. basil
• 1 tsp. oregano
• 1 tsp. celery seed
• 1/4 tsp. thyme
• 1/4 tsp. marjoram
• 1 Tbsp. flour
• 1 Tbsp. water
• 2 or more c. vegetables (green peppers, celery, mushrooms, sprouts, zucchini and spinach)
• 1 (8 oz.) pkg. whole wheat lasagna noodles
• 1 (12 oz.) carton low-fat cottage cheese
• 1 (4 oz.) pkg. low-fat Mozzarella cheese
• grated Parmesan or Romano cheese to sprinkle

1. Heat oil in large pot.
2. Add garlic, onion and vegetables and saute a few minutes.
3. Add stewed tomatoes, tomato sauce, salt and herbs and bring to a boil.
4. Reduce heat and simmer, uncovered, for 1 to 1 1/2 hours, stirring occasionally.
5. Mix flour and water and stir into sauce.
6. Simmer about 10 minutes longer, then remove bay leaf.

olive oil, garlic, onion, tomatoes, tomato sauce, bay leaf, salt, parsley, basil, oregano, celery, thyme, marjoram, flour, water, vegetables, whole wheat lasagna noodles, cottage cheese, lowfat mozzarella cheese, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913671 (may not work)