Vegetable Lasagna

Sauce:

6 Tb Olive oil
½ C Onion
4 Cloves minced garlic
¼ Fennel bulb, chopped
½ Red pepper, seed & dice
½ C Shredded carrot
1 28 oz. Can diced tomatoes
2 C Tomato sauce
2 Tb Fresh oregano
2 Tb Fresh basil
1 ½ C Dry white wine or chicken broth
¼ lb. Chopped mushrooms
2 tsp. Sugar
½ tsp. salt
½ tsp. pepper

Filling:

1 C Fresh or frozen spinach
3 C Ricotta cheese
1/3 C Parmesan
2 Tb Fresh basil
1 tsp. Salt
½ tsp. Pepper
1 tsp. Nutmeg
2 Eggs, beaten
2 C Mozzarella
2/3 C Parmesan
1 lb. Oven ready Lasagna noodles

For sauce, sauté oil, onion and garlic in large pot. Add the next 8 ingredients. Simmer uncovered 30 minutes until vegetables are soft and the sauce cooks down and starts to thicken slightly. Add the last 4 sauce ingredients; simmer 5 minutes. Puree in blender. You should have about 6 cups.

For filling, combine all 8 ingredients in large bowl. Combine mozzarella and 2/3 cup parmesan in a separate bowl.

Grease a 9x13 pan. Coat the pan with 1 cup of sauce. Top with one layer of noodles, then 1 cup of ricotta mixture. Top with 1 light layer of spinach and ½ cup cheese mixture. Top with 1 cup sauce. Repeat layers 3 more times, ending with 1 layer pasta, sauce, then cheese.

Bake 375 for 30 minutes until bubbly and starts to brown. Let stand 10 minutes before serving.

From frozen, bake covered 45 minutes or until bubbly. Remove foil and bake 15 minutes or until cheese just starts to brown.