1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
1/4 tsp. leaf oregano, crumbled
1/4 tsp. leaf basil, crumbled
1/8 tsp. pepper
2 med. size onions, chopped 91 c.)
1 sm. clove garlic, minced
1 1/2 tbsp. olive oil
1/4 lb. mushrooms, chopped
1 sm. carrot, chopped
1 sm. green pepper, halved, seeded & chopped
1/2 pkg. lasagna noodles
5 oz. Parmesan cheese, grated (1 1/2 c.)
1 (6 oz.) pkg. sliced Mozzarella cheese
1 lb. ricotta cheese

1. Combine tomatoes, tomato sauce, oregano, basil and pepper in a large saucepan. Bring to boiling; lower heat; cover, simmer 10 minutes.

2. Saute onions and garlic in oil in a large skillet until onions are tender, about 3 minutes. Stir in mushrooms, carrot and green pepper. Saute, stirring constantly over high heat to evaporate liquid quickly. Add vegetables to tomato mixture; simmer 15 minutes.

3. While sauce cooks, cook lasagna noodles following label directions until almost done.

4. Spoon a thin layer of sauce in bottom of a shallow boil baking pan, of a 12"x8"x2" freezer-to-table baking dish. Arrange a single layer of noodles, overlapping slightly. Spread with half the Parmesan, Mozzarella and ricotta; top with another layer of noodles. Spread with remaining ricotta, Parmesan cheese and remaining noodles. Spoon remaining sauce over; layer remaining Mozzarella slices on top. Wrap in freezer weight plastic wrap or foil; freeze. May be stored in freezer for up to 1 month.

5. To Bake: Unwrap baking pan or dish. Bake in a preheated hot oven at 400 degrees for 1 hour or until bubbly hot.