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Tomato sauce:
2 tablespoons oil
1 medium onion, chopped
1 garlic clove, chopped
1 28-ounce can tomatoes, chopped and undrained
6 ounces tomato paste
1 1/2 teaspoons basil
1/2 teaspoon oregano
2 medium zucchinis or 2 medium yellow squash or 1 eggplant,
chopped
8 ounces fresh mushrooms, chopped
Casserole:
8 long spinach lasagna noodles
1/2 cup Parmesan cheese
16 ounces ricotta cheese
1/2 pound Swiss or mozzarella cheese
grated mozzarella cheese for topping
Tomato Sauce:
1. Sauté onion and garlic in oil in a large skillet.
2. When tender, add tomatoes and tomato paste.
3. Stir in basil and oregano.
4. Add squash and mushrooms.
5. Simmer about 1 hour, stirring occasionally, until sauce thickens.
Casserole:
1. Preheat oven to 350 degrees.
2. Grease a 13x9 inch pan.
3. Layer 1/2 the tomato sauce, 1/2 the lasagna noodles, half the ricotta cheese, 1/2 the Parmesan cheese, and half the Swiss or mozzarella cheese. Repeat.
4. Top with additional mozzarella cheese.
5. Bake 45 minutes.
6. Let cool 15 minutes before cutting.
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