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

Saute onion, green pepper and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer uncovered for 20 minutes. Cook noodles according to package directions; drain. Combine spinach, ricotta, egg, 1/4 cup Parmesan, salt and pepper.

Spoon 1/3 tomato sauce in bottom of lasagne dish or 13 x 9 inch baking dish. 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 and 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 into squares for serving. Makes six servings.