1 med. onion, chopped
1/2 green pepper, chopped
2 garlic cloves, minced
2 tbsp. vegetable oil
1 can (28 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/4 c. minced fresh parsley
1/2 tsp. oregano
1 bay leaf
9 lasagna noodles
1 pkg. (10 oz.) frozen chopped spinach, cooked and drained
2 lb. Ricotta cheese
3 eggs
3/4 c. grated Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
8 oz. Mozzarella cheese, grated

Saute onion, green pepper and garlic in oil until golden, stirring often. Stir in tomato sauce, tomato paste, parsley, oregano and bay leaf. Cook noodles according to package instructions, drain and rinse with cold water, drain. Combine cooked spinach, Ricotta, eggs, 1/4 cup Parmesan cheese, salt and pepper. Spoon 1/3 tomato sauce in bottom of lasagne dish (13 x 9). Cover with 1/3 lasagne noodles, 1/2 spinach and Ricotta mixture and 1/2 Mozzarella. Repeat layers, using 1/2 remaining sauce and noodles, all remaining filling. Top with remaining noodles, sauce, Parmesan and Mozzarella. Bake at 350 degrees for 45 minutes. Cool 10 minutes.