1 c. sliced fresh mushrooms
1 med. green pepper, finely chopped
1 med. onion, chopped
2 cloves garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. dried thyme, crushed
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. pepper
1/4 tsp. celery seed
2 bay leaves
8 oz. lasagna noodles
2 c. loose-pack frozen mixed broccoli, cauliflower and carrots
1 beaten egg
1 (15 oz.) carton Ricotta cheese
1 c. shredded or crumbled farmer cheese (4 oz.)

In a large skillet cook mushrooms, green pepper, onion and garlic in hot oil until tender. Stir in undrained tomatoes, tomato sauce, thyme, basil, oregano, pepper, celery seed and bay leaves. Meanwhile, cook noodles according to package, omitting salt; drain. Cook vegetables according to package, omitting salt; drain. Cut up large pieces. Combine egg, Ricotta, and half the farmer cheese.

In a 12 x 7 1/2 x 2-inch baking dish, layer 1/3 each of noodles, cheese mixture, vegetables and tomato mixture. Repeat layers twice. Cover with foil. Bake in 375 degree oven 40 minutes. Remove foil; sprinkle with remaining farmer cheese. Bake 10 minutes more. Let stand 10 minutes. Makes 6 to 8 servings.