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LASAGNA-VEGETARIAN 
1 pkg. lasagna (sm. box for 2x7x11 pan)
3 med. zucchini
1 pkg. frozen chopped spinach
1 lg. pkg. Mozzarella cheese
1 lg. bucket Ricotta cheese (or 3 sm. containers 8 oz. each)
1 lg. can tomato sauce
1 white onion
Pkg. fresh mushrooms
1 clove garlic
1 green pepper
Olive oil

Empty sauce into pan (low heat). Saute chopped onion and crushed garlic in olive oil. Add to sauce. Saute chopped green pepper and sliced mushrooms in olive oil and add to sauce. Let simmer. Slice zucchini, boil, saute lightly and set aside.

Mix Ricotta cheese and defrosted spinach in bowl. You can add 1 egg and some milk to make creamy.

Cook lasagna noodles as directed. Add 1 tsp. olive oil to the water. Layer sauce in bottom of pan, then noodles, more sauce, zucchini, Ricotta cheese, Mozzarella, noodles, sauce, etc. Top layer should be: noodles, sauce, Ricotta, Mozzarella. Bake at 350 F for 1/2 hour to 1 hour. Cover with aluminum foil, place foil on cookie sheet under pan to catch boil over. Let set 1/2 hour before cutting.

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