The original recipe comes from Mennonite Girls Can Cook.
1 large red onion. . chopped fine
2 cloves of garlic. .minced
4 cups of sliced mushrooms
1 medium zucchini diced
1 bell pepper diced. . any color will do
1 tablespoon of Italian seasoning
1 jar of tomato pasta sauce. . 22 ounce or 700 ml.
1 19 ounce can or 540 ml. of diced herb tomatoes
1/2 cup of shredded fresh basil
1 tablespoon balsamic vinegar
a good grind of fresh black pepper
12 oven ready lasagna noodles
and mozzerella cheese (light if you are wanting to cut calories)
Spray a lasagna pan with Pam.
In a large heavy pot, either spray with pam or put a tablespoon of olive oil in the pot.
Saute the onions and garlic a few minutes add the recest of the veggies and seasoning and simmer about 10 minutes.
Add the Pasta sauce undrained tomatoes, basil and balsamic vinegar.
At this point I added in some maple breakfast sausage
Let it simmer about 20 minutes on low
Cheese and Spinach Layer
Mix together. .
1 pound or 454 grams of ricotta cheese
1 - 2 cups of crumbled feta
1 package of chopped frozen spinach that has been thawed and squeezed of its liquid
1 large egg
Preheat the oven to 375.
In the pan .. layer 1 1/2 cups of the sauce
4 lasagna noodles
1/3 of remaining sauce
1/2 of the ricotta and spinach filling
Repeat the layer
Finish with the remaining noodles.
Cover with foil and put it in the oven for half an hour.
Remove the foil and add mozzerella cheese and bake for an additional 20 minutes or so until it is nicely browned.
Let sit a few minutes