Vegetable Lasagna

Directions

1. 1
   Cook lasagna noodles according to package directions; drain.
2. 2
   Meanwhile, in a medium bowl combine dried mushrooms and boiling water- Let stand for 20 minutes.
3. 3
   Drain and squeeze mushrooms, reserving liquid.
4. 4
   Remove and discard mushroom stems.
5. 5
   Coarsely chop mushrooms- Set aside.
6. 6
   In a large skillet cook onion, green pepper, carrots, and garlic in hot margarine or butter till tender but not brown.
7. 7
   Add broccoli and 1/2 cup reserved mushroom liquid.
8. 8
   Bring to a boil; reduce heat- Cover and simmer about 5 minutes or till broccoli is just crisp-tender.
9. 9
   Stir in mushrooms.
10. 10
    In a medium bowl stir together Ricotta cheese, Mozzarella cheese, 1/2 cup Parmesan or Romano cheese, eggs, parsley, thyme, marjoram, and pepper.
11. 11
    In a 3-quart rectangular baking dish evenly spread 1/2 cup of the spaghetti sauce.
12. 12
    Arrange 3 lasagna noodles over sauce.
13. 13
    Layer with half of the cheese mixture, half of the vegetable mixture, and 1 cup of the spaghetti sauce.
14. 14
    Repeat layers, ending with noodles.
15. 15
    Spoon remaining spaghetti sauce over the top.
16. 16
    Sprinkle with 1/2 cup Parmesan or Romano cheese.
17. 17
    Cover and bake at 375 degrees for 20 minutes.
18. 18
    Uncover and bake about 10 minutes more or till heated through- Makes 8 servings.