1 c. sliced fresh mushrooms
1 med. green pepper, finely chopped (1 c.)
1 med. onion, chopped
2 cloves garlic, minced
1 tbsp. cooking oil
1 (14 1/2 oz.) can salt-reduced tomatoes, cut up
1 (8 oz.) can salt-reduced tomato sauce
1 tsp. dried thyme, crushed
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/4 tsp. celery seed
2 bay leaves
8 oz. lasagna noodles
2 c. loose-packed frozen mixed broccoli, cauliflower, and carrot
1 beaten egg
1 (15 oz.) carton Ricotta cheese or cottage cheese
1 c. shredded or crumbled farmer cheese (4 oz.) (I use Monterey Jack cheese)

Cook the mushrooms, pepper, onion and garlic in hot oil until tender. Stir in undrained tomatoes, tomato sauce, seasonings and 1/2 teaspoon pepper. Bring to boil; reduce heat. Simmer, covered, for 15 minutes. Remove from heat; discard bay leaf.

Meanwhile, cook noodles according to package directions, omitting salt; drain. Cut up large pieces. Combine egg, Ricotta and half of the farmer cheese.

In a 12 x 7 1/2 x 2-inch baking dish layer 1/3 of the noodles, 1/3 of the cheese mixture, 1/3 of the vegetables, and 1/3 of the tomato mixture. Repeat layers twice.

Cover with foil; bake in 375 degree oven for 40 minutes. Remove foil; sprinkle with remaining farmer cheese. Bake 10 minutes more or until cheese is melted. Let stand 10 minutes. Makes 6-8 servings.