Vegetable Lasagna

• 2 Tbsp. vegetable or olive oil
• 2 onions, chopped
• 2 cloves garlic, minced
• 1/2 lb. mushrooms, sliced
• 1 green pepper, chopped
• 1 (28 oz.) can plum tomatoes
• 1 (14 oz.) can tomato sauce
• 2 carrots, shredded
• 1/4 c. fresh parsley, chopped
• 1 tsp. dried basil
• 1 tsp. oregano
• 1 tsp. sugar
• salt to taste
• 1/4 tsp. pepper
• pinch of crushed dried chilies
• 1 pkg. spinach (fresh or frozen)
• 9 to 15 lasagna noodles
• 2 eggs
• 1 lb. low-fat Ricotta or cottage cheese
• pinch of grated nutmeg
• 1 lb. part skim Mozzarella cheese, shredded
• 1 c. Parmesan cheese, grated

1. Heat oil in saucepan over medium heat.
2. Add onions, garlic, mushrooms and green pepper.
3. Cook for 5 minutes, stirring often. Cut plum tomatoes finely and add along with tomato sauce, carrots, parsley, basil, oregano, sugar, salt, pepper and chilies.
4. Bring to boil.
5. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

vegetable, onions, garlic, mushrooms, green pepper, tomatoes, tomato sauce, carrots, fresh parsley, basil, oregano, sugar, salt, pepper, dried chilies, spinach, lasagna noodles, eggs, lowfat ricotta, nutmeg, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982071 (may not work)