TOMATO SAUCE:

3 tbsp. olive oil
1 c. chopped onion
1 tbsp. minced garlic
1 c. chopped green pepper
2 tsp basil
1-2 tsp. oregano
2 bay leaves
2 tsp. salt
1 lb. 13 oz. tomato (pureed)
6 oz. tomato paste
2 tbsp. red cooking wine
1 c. partially chopped tomato
1/4 tsp. black pepper

Brown onion until clear and soft. Add tomato puree, tomato paste, and all other above ingredients. Cover and simmer 45 minutes, stirring occasionally.

Cook 12 lasagna noodles halfway and drain.

FILLING:

2 c. Ricotta or Cottage cheese
2 beaten eggs
Salt and pepper (sm. amounts)
1/2 lb. raw chopped spinach
Dash nutmeg
2 tbsp. wheat germ (optional)

1/2 c. grated or shredded Romano or Parmesan cheese

In a 9 x 13 pan put 1/3 sauce, 1/3 noodles, blotches of filling, then another layer of sauce, 1/2 the Mozzarella cheese, more noodles, remaining sauce, Mozzarella, then cover with the grated Romano or Parmesan cheese.

Bake at 375 degrees for 45 minutes. This lasagna tastes even better after setting in the refrigerator overnight, then reheating. Serves 6-8 people.

1 hour to prepare, excluding cooking time.

Original recipe from "The MooseWood Cookbooks" by Molly Katzen.