Large can of crushed tomatoes
12 oz. tomato sauce
1 envelope spaghetti sauce mix
2 bell peppers, either red, yellow, or orange (chopped)
1 package of frozen spinach, thawed
mushrooms (chopped)(I prefer to use about 6-8 baby portobello, but button, porcini, oyster, whatever you like, will work)
1 onion (optional)
1 1/2 teaspoons of minced garlic
salt
pepper
1 box of lasagne noodles
4-5 cups mozzarella cheese
grated parmesan cheese (the pre-grated, no refrigeration necessary kind is fine for this recipe)
In large pan, warm crushed tomatoes, tomato sauce, spaghetti sauce mix, salt, pepper, and any other spices you like (I usually throw in a little red pepper flakes, garlic powder, ,oregano, and basil, but that's me). In a saute' pan, warm some olive oil, saute' the minced garlic with the mushrooms. When they are done, mix in with the tomato mixture. Now saute the bell peppers with some olive oil in the same pan, then add to tomato mixture. If you like onions, you can saute some onions, and add those as well. Break up spinach, and add to tomato mix. Let this simmer for 15 minutes or so. In a 9x13 pan, (I'd recommend glass, with a some kind of no-stick spray sprayed in it), put down a thin layer of the tomato-vegetable mix. Sprinkle with parmesan. Add 1 layer of uncooked noodles. Cover with mozzerella. Next layer is tomato-vegetable mix, then more parmesan, another set of noodles, and some more mozzerella. You should have the picture by now. The last layer should be parmesan. Once the pan is filled, cover with cellophane and put it in the refridgerator for a couple of hours, or overnight. This will allow the noodles to soften a bit, and they will finish in the oven. Bake at 350 degrees for 50-60 minutes. Letting it set for a couple of minutes after baking allows it to set up a bit, and it's easier to cut and serve.
