Veggie Lasagna Sauce: 3 cloves garlic 1/2 white onion 2 15oz. cans tomato puree fresh basil, oregano, italian parsley salt, pepper Mince garlic & onion and sautee in olive oil. Pour in tomato puree. Add herbs, salt & pepper to taste. Simmer while preparing remainder. 1/2 red bell pepper 2 carrots 1 broccoli flowerette 1 med. zucchini 3-4 lg. mushrooms 8 oz. ricotta cheese 12 oz. mozzarella, shredded 1 lb. lasagna noodles 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.
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