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LASAGNA PRIMAVERA

12 spinach lasagna noodles
grated or diced mozzarella
grated or diced sharp cheddar
grated parmesan
any other cheese that you like
1 red pepper
1 green pepper

1 small onion, sliced
4 cloves garlic, minced
olive oil
1/2 cup sliced mushrooms
1 medium eggplant
2 cups diced tomatoes
2 cups tomato sauce
1 cup tomato paste (or 6 oz. if canned)
oregano
basil
crushed red pepper
bay leaf

2 cups Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt)
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. Mix well 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
once. Put on one more layer of noodles and top with remaining
mozzarella and cheddar, sprinkle with ample parmesan. Bake 45
minutes. Let cool ten minutes before serving, enjoy.

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