Vegetarian Lasagne

• 1/2 c. onions, chopped
• 1 clove garlic, chopped
• 1/2 c. green pepper, chopped
• 1/2 c. long eggplant, peeled and chopped (optional)
• 1/2 c. mushrooms, chopped
• 1 Tbsp. Italian seasoning or mix together oregano, basil, thyme and marjoram
• 1/2 to 3/4 box cooked lasagne shells, rinsed in cold water and drained
• 3 Tbsp. red wine (optional)
• 1 (6 oz.) can tomato paste
• 1 (8 oz.) can tomato sauce
• 1/4 tsp. black pepper
• 1 small carton Ricotta cheese
• 1/4 tsp. salt (optional)
• 1 Tbsp. olive oil
• 1/2 pkg. frozen spinach or 1/2 bag freshly steamed chopped spinach
• 1/2 c. Parmesan cheese

1. Heat oil in large saucepan or pot.
2. Saute onions and garlic. Add Italian seasoning, pepper and salt.
3. Saute with green pepper and rest of vegetables, except spinach and mushrooms.
4. When onions become translucent, add rest of vegetables.
5. Add in tomato sauce and tomato paste with 6 ounces water.
6. Stir in wine, if desired. Simmer on low for 15 to 20 minutes, while adding in at last 5 to 10 minutes the mushrooms and spinach.
7. In large oven pan, that has been foiled or buttered, put on bottom 1/2 cup cooked sauce.
8. Layer with lasagne shells and Ricotta cheese.
9. Spread on top of shells. Build 2 layers in this fashion.
10. Top layer has sauce and Parmesan cheese covering very top.
11. Cover with foil and bake at 350u0b0 for 20 to 30 minutes.
12. Allow lasagne to sit outside of oven before cutting and serving.

onions, clove garlic, green pepper, long eggplant, mushrooms, italian seasoning, shells, red wine, tomato paste, tomato sauce, black pepper, ricotta cheese, salt, olive oil, frozen spinach, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408033 (may not work)