SAUCE:

2 lg. cans (16 oz.) tomato paste
1 lg. can crushed tomatoes

Saute in olive oil:

1 med. onion, chopped
5 cloves garlic
1 green pepper
1 pkg. mushrooms, sliced

Add to the pot:

Salt
Pepper
3 tbsp. sugar
1 tbsp. basil
1 tbsp. oregano
Handful of chopped fresh parsley (or 1 tbsp. dry parsley)
1/2 tsp. nutmeg
3 whole cloves

Cook sauce 1/2 to 1 hour.

1 lb. noodles
32 oz. "lite" ricotta cheese
1 block of Mozzarella cheese
Parmesan cheese

FILLING:

2 zucchini
1 pkg. spinach
1 bunch broccoli (can be put in raw or steam a little first)

Start layering in the pan with some sauce on the bottom to keep from sticking. Bake at 350 degrees for at least 1/2 hour.