Title: Lasagna primavera
 Categories: Pasta
      Yield: 1 Servings
 
     12    Spinach lasagna noodles
           Grated or diced mozzarella
           Grated or diced sharp
           Cheddar (white/yello
           Grated parmesan
      1    Red pepper
      1    Green pepper
      4    Cloves garlic, minced
    1/2 c  Sliced or eighthed
           Mushrooms
      1 md Eggplant
      2 c  Diced tomatoes (fresh is
           Best)
      2 c  Tomato sauce
      1 c  Tomato paste
      2 c  Ricotta cheese
      1    Egg
 
  In a large sauce pan, saute the garlic and onions in olive oil over
  medium^ heat until the onions become clear and tender. Add in the
  mushrooms and^ continue to saute until tender. When the vegetables
  are tender, reduce heat^ and add in the diced tomatoes and a
  tablespoon water. Simmer for two^ minutes and add in the tomato
  sauce, paste and spices. Mixwell with a fork^ until all of the tomato
  paste has been absorbed. Cover and simmer 30^ minutes. Remove bay
  leaf before using.^ ^ Meanwhile, mix together the ricotta (or tofu
  and yogurt) with the egg,^ set aside in fridge. Preheat the oven to
  375 F. Prepare the lasagna^ noodles as directed and drain.^ ^ When
  the sauce has simmered, remove from heat and start the lasagna.^
  First layer 4 noodles on the bottom of a 13x9 inch baking dish,
  spoon^ 1/2 of the ricotta mixture on top and spread evenly.  Next
  spoon 1/2^ primavera sauce over ricotta, and spread 1/3 of mozzarella
  and 1/3 sharp^ cheddar on that. Repeat this same layer process on ce.
  Put on one more^ layer of noodles and top with remaining
  mozzarellaand cheddar, sprinkle^ with ample parmesan. Bake 45
  minutes. Let cool ten minutes before serving, enjoy.