vegetable lasagna Recipe

SERVES FOUR

Mince 1/4 of the following...each optional:

celery
bl. olives
onion
gr. pepper
mushrooms (portabella are best)

1 jar of sauce (Preggo or other brand name)add i/2 tsp sugar to sauce while simmering.)

about nine to twelve lasagna noodles. (No boil type are good but first, dip them in boiling water briefly)

1/4 c. mozzarella
1/4 c. fontina (or provolone)
1/4 c. parmesan
1/4 c. romano
1/2 c. ricotta mixed with one beaten egg

topping:
toasted buttered Italian bread crumbs...about 1 TBS.

heat sauce and simmer on low and then prepare the pan for lasagna.

put three of the noodles in the bottom of a pre-oiled (olive oil....saute the vegetable in butter, or oil...just enough to make them tender. put a third of the veggies on top of the pasta, follow with a third of each cheese, and then sauce. Repeat, ending with remaing noodles and sauce, sprinkle with more paremsan and then bake at 350 degrees about twenty minutes. Sprinkle with Sauteed bread crumbs and continue baking about five minutes. Allow lasagna to set for about 15 minutes.