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Vegetarian Cheese Lasagne

Yields 8 servings

TOMATO SAUCE

2 tb Virgin Olive Oil
1 md Onion, chopped
1 Garlic clove, chopped
28 oz Can of tomatoes, chopped and undrained
6 oz Tomato paste
1 1/2 ts Basil
1/2 ts Oregano
2 md Zuccini OR 2 md Yellow squash OR 1 Eggplant, chopped OR combination thereof
8 oz Fresh mushrooms, chopped

CASSEROLE

8 Long spinach lasagne noodles
1/2 c Parmesan cheese
16 oz Ricotta cheese
1/2 lb Swiss or Mozzarella cheese OR combination thereof, grated + more for topping (optional)

Tomato Sauce: Saute onion and garlic in oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens. Adjust falvor, then allow it to cool as the noodles boil.

Casserole: Grease a 13x9 inch pan. Layer 1/2 the tomato sauce, 1/2 the lasagne noodles, half the ricotta cheese, 1/2 the Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with additionial Swiss or Mozzarella cheese, if desired. Heat oven to 325 degrees F and bake 30 to 45 minutes. Keep an eye on it, as all the ingredients are already cooked it may not need to bake the whole time. Let cool 15 to 20 minutes before cutting and serving. This makes a great meal with a wonderful mixed greens and vegetable salad with a vinegrette type dressing.

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