Hearty Vegetable Lasagna

Now that the weather's cooling down, it's time to crank up the oven and make some lasagna.  Mmmm, such a comfort food.  I promise you'll never miss the meat in this version.  Making this with the good old-fashioned lasagna noodles, NOT the no-boil kind, is worth the extra effort.  They're sooo much better!  This can be assembled and refrigerated up to 3 hours, then baked just before serving.

Hearty Vegetable Lasagna

1 (16 oz.) package lasagna noodles
2 green bell peppers
1 large onion, chopped
3 cloves garlic, minced

2 Tablespoons olive oil

2 (26 oz.) jars pasta sauce
6-8 sprigs fresh oregano, leaves stripped and chopped (optional)
20 fresh basil leaves, chopped, or 2 teaspoons dried basil
1 box frozen chopped spinach, thawed & squeezed dry
1 (15 oz.) container part-skim ricotta cheese
3 cups shredded mozzarella cheese
2 eggs
1 cup grated Parmesan cheese

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

In a large saucepan, cook and stir green peppers, onion and garlic in oil. Stir in pasta sauce, basil and oregano; bring to a boil. Reduce heat, and simmer 15 minutes.

Mix together ricotta, 2 cups of the mozzarella cheese, and eggs.

Preheat oven to 350 degrees. Spread 1 cup tomato sauce into the bottom of a greased 9x13" baking dish. Layer 1/2 each: lasagna noodles, ricotta mix, sauce, Parmesan and spinach. Repeat layering, and top with remaining 1 cup mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before cutting.

* This can also be made in small bread pans, and frozen to eat later.

Enjoy!