3 1/2 tbsp. olive oil
2 c. sliced mushrooms
1 clove minced garlic
1 green pepper, seeded, chopped
1/4 tsp. oregano
3 oz. lasagne noodles
8 oz. veggie patty, browned
2 onions, chopped
3 tomatoes, chopped
1 tsp. salt
1 bay leaf
1/2 c. ricotta cheese
1/4 c. Mozzarella cheese
3 tbsp. Parmesan cheese

Heat 2 tablespoons oil in a heavy pot. Add onions and saute for 3-4 minutes. Add mushrooms, patty, and saute for 3-4 minutes. Add tomatoes, garlic, and green pepper, and saute for 30 seconds. Stir in salt, bay leaf and oregano, reduce heat to low. Simmer, covered, stirring every 5-10 minutes, for 1 hour. Remove from heat and, remove bay leaf, let cool. Cook noodles. Preheat oven to 350 degrees.

In an 8 x 8 x 2 1/4 inch baking dish, make a layer of sauce, then noodles, ricotta cheese, Mozzarella cheese. Repeat, make identical layers, then top with remaining sauce. Sprinkle with Parmesan cheese and bake for about 40 minutes. Let stand briefly. Serves 4-6.