Vegetarian Lasagna

• 1/2 lb. lasagna noodles, cooked according to pkg. directions
• 1 medium onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 1 (6 oz.) can tomato paste
• 1 (28 oz.) can tomatoes
• 1/4 c. fresh parsley, minced
• 1 Tbsp. oregano
• 1 bay leaf
• 1/2 tsp. salt
• 1/2 lb. fresh spinach
• 1 lb. Ricotta cheese
• 1 egg
• 3/4 c. Romano, grated
• 1 tsp. salt
• 1/4 tsp. pepper
• 3/4 lb. Mozzarella, grated

1. Cook noodles and drain.
2. In large skillet, saute onion, garlic and pepper in oil until golden, 5 minutes.
3. Stir in tomato paste, tomatoes, parsley, oregano, bay leaf and 1/2 teaspoon salt. Simmer, uncovered, for 20 minutes.
4. In medium size bowl, combine spinach, Ricotta, egg, 1/4 cup Romano, 1 teaspoon salt and pepper. Spoon 1/3 tomato sauce in bottom of 13 x 9-inch baking dish.
5. Cover with layer of lasagna, half of the spinach and cheese filling, half of the Mozzarella and 1/4 cup Romano.
6. Repeat layers.
7. Top with remaining sauce and Romano.
8. Bake at 350u0b0 for 35 minutes.

lasagna noodles, onion, green pepper, garlic, olive oil, tomato paste, tomatoes, fresh parsley, oregano, bay leaf, salt, fresh spinach, ricotta cheese, egg, romano, salt, pepper, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349767 (may not work)