Veggie Lasagne

Sauce:
3 T. Olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/4 green bell pepper, chopped
1/4 red bell pepper, chopped
2 15 oz. cans chopped tomatoes
1 6oz. can tomato paste
1/2-1 cup water
2-3 tsp. sea salt
1/2 t. ground black pepper
1-2 tsp. sugar
1 tsp crushed basil
1 tsp. oregano
Dash of ground cinnamon
Dash of ground nutmeg

Cheese mixture
8 oz. mozzerella, shredded
16 oz. ricotta
8 oz. sour cream
1/2 cup parmesan or romano, grated
1 egg, slightly beaten
1-2 T. parsley, finely chopped
Dash of each: salt, ground pepper and nutmeg
1/2 pkg. lasagne noodles
1 pkg. frozen spinach (optional), cooked, drained and squeezed to remove
moisture.

Heat olive oil on medium heat in large sauce pan and saute onion, garlic and
bell peppers for about 3 mins. Add remaining ingredients for sauce and
simmer covered on low heat for 1 hour. During last 15-20 mins. of cooking
time, cook noodles according to package directions, for minimum time. Drain
well. While noodles cook, combine all ingredients for cheese mixture in med.
bowl.

Layer ingredients in greased 9x13 dish, placing 2 layers of each, beginning
with sauce, noodles, spinach, then cheese mixtue.

Cover with foil and bake for 30 minutes in 350 degree oven. Remove foil and
bake another 20-30 minutes, until bubbly throughout.
Let cool for 5-10 mins. then cut into portions.

*I like to assemble the day before and refrigerate to let the flavors blend well.
Remove from the fridge 1 hr. before baking.

Brenda Hansen