Veggie Lasagna

Photo: flickr user rachel_bernadette

Ingredients

3 clvs garlic

white onion

2 15z. cans tomato puree

fresh basil, oregano, italian salt, pepper

red bell pepper

2 carrots

1 broccoli flowerette

1 medium zucchini

4 lrgs mushrooms

8 ounces ricotta cheese

12 ounces mozzarella, shredded

1 pound lasagna noodles

Preparation

Mince garlic and onion and sautee in olive oil. Pour in tomato puree.

Add herbs, salt and pepper to taste. Simmer while preparing remainder.

Other Ingredients:Chop vegetables and sautee in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes.

Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.