1 med. onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
2 tbsp. vegetable oil
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/4 c. minced fresh parsley
1/2 tsp. oregano
8 oz. lasagne noodles
1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
1 lb. ricotta cheese
1 egg
3/4 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
8 oz. Mozzarella cheese
1 bay leaf

Saute onion, green pepper and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer, uncovered 20 minutes.

Cook noodles according to package directions; drain.

Combine spinach, ricotta, egg, 1/4 cup Parmesan, salt and pepper. Spoon 1/3 of tomato sauce in bottom of lasagne dish or 9"x13" pan. Cover with 1/3 lasagne noodles, 1/2 spinach ricotta filling, 1/2 Mozzarella and 1/4 cup Parmesan. Repeat layers using 1/2 remaining sauce, noodles, all remaining filling. Top with remaining noodles, sauce, Parmesan and Mozzarella.

Bake at 350 degrees for 45 minutes. Let stand a few minutes before cutting squares.