Vegetarian Lasagna

You need-
1 can (26 oz) crushed tomatoes
1 small zuchini or yellow summer squash, chopped small
2 medium sized colored bell peppers, preferably red or yellow, chopped small
1 clove garlici, minced
1 tbs olive oil
1 10-ounce package chopped frozen spinach, thawed, drained
15 ounces ricotta cheese
1 pound mozerella, shredded
1 cup grated parmesian
1 package instant, no-boil lasagna (or regular lasagna prepared)
Fresh basil, oregano and parsley to taste

Preheat the oven to 350 degrees.

Place oil in heavy iron skillet, when hot, add garlic and saute lightly. Add zuchinni and peppers and saute until soft, then add mushrooms. Saute a few more minutes than pour crushed tomatoes over the lot. Reduce heat and simmer.

Combine ricotta cheese and spinach in a bowl. Set aside.

Add herbs to sauce, a sprinkle of sugar and/or salt may also be good. Season to taste.

Spread some olive oil around the bottom of a lasagna pan. Line the bottom with noodles. Carefully spread a thin layer of the ricotta/spinach mixture over the noodles. Top this with some of the tomato mixture. Sprinkle some parmesian and mozerrella over top of that, then top with noodles again. Repeat the whole procedure till you get to the top. The top layer should be a thin layer of tomato sauce (without veggies in it) smothered in mozerrella cheese.

Place the pan in the oven and let cook for one hour. Then slice it like a cake and serve it up with a spatula.