Vegetable Lasagna

• vegetarian Saucettes (frozen works well)
• 1 jar Enrico's all natural spaghetti sauce
• 1 can Muir Glen organic chopped tomatoes or tomato sauce
• 1/4 green pepper
• 1/2 c. cauliflower
• 1/2 c. broccoli
• 1 large carton Ricotta cheese
• 1 carton cottage cheese
• 1 Tbsp. vegetable oil
• 1 small can mushrooms
• 1 onion, chopped
• 2 to 3 cloves garlic
• 1 to 2 Tbsp. Parmesan cheese
• 1 (16 oz.) pkg. shredded Mozzarella
• 1 to 2 eggs (as desired)
• 1 pkg. lasagna noodles
• dash of salt

1. In a large saucepan, spray bottom with margarine.
2. Add 1 cup of hot water.
3. Add clean, chopped green pepper, onion, garlic, cauliflower, mushrooms and broccoli.
4. Let the water boil out, then add 1 jar spaghetti sauce and 1 large can chopped tomatoes or sauce.
5. Stir and simmer on low with cover on pan.

vegetarian, sauce, tomatoes, green pepper, cauliflower, broccoli, ricotta cheese, cottage cheese, vegetable oil, mushrooms, onion, garlic, parmesan cheese, shredded mozzarella, eggs, lasagna noodles, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=636529 (may not work)