1 med. onion, chopped
1/2 green pepper, chopped
2 garlic cloves, minced very fine
2 tbsp. vegetable oil
28 oz. can tomatoes
6 oz. tomato paste
1/4 c. minced fresh parsley or 1 tbsp. dry parsley
1/2 tsp. oregano
1/4 tsp. basil
12 lasagna noodles (about 3/4 lb.)
10 oz. frozen spinach (chopped, thawed and drained)
1 lb. Ricotta or cottage cheese
1 egg
3/4 c. grated Parmesan cheese
1/2 tsp. salt
Pinch of pepper
1 lb. coarsely grated Mozzarella cheese

Saute onions, green pepper and garlic in oil until golden. Stir in tomatoes, tomato paste, parsley, oregano and basil. Simmer uncovered for 20 minutes. Meanwhile cook noodles in boiling water - drain.

Combine spinach, cottage cheese, egg, 1/4 cup Parmesan cheese, salt and pepper. In a 9 x 13 inch pan layer in order:

About 1/4 tomato sauce
1/3 noodles
Half Mozzarella
1/4 c. Parmesan cheese
Half remaining tomato sauce
1/2 remaining noodles
All of the spinach/cheese filling
Remaining noodles
Remaining sauce
Remaining Parmesan
Top with remainder of Mozzarella