8 oz. lasagna noodles
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. dried thyme
1 tsp. basil
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. celery seed
1 (15 oz.) carton ricotta cheese
1 c. cheese, shredded
1 egg, beaten
2 c. mixed vegetables, frozen
1 c. fresh mushrooms, chopped
1 medium pepper, chopped
1 medium onion, chopped
1 tbsp. cooking oil
2 garlic cloves, minced

Cook noodles until tender. Combine tomatoes, sauce, and spice. Mix cheeses and egg. Combine vegetables and remaining ingredients. Layer noodles, sauce and cheese mixture, and vegetables. Bake in 9x13-inch pan at 375°F for 40 minutes. Note: End layers with cheese on top.

Submitted by: Pamela Morse