Vegetarian Lasagna recipe.

Requested by Abby. If you are not up to making your own sauce, you can use 2 jars of a good quality pasta sauce instead. Vegetarian Lasagna You can prepare this a day or two ahead of time, and cook right before serving, if you like. about 12-16 oz. lasagna noodles-enough for 3 or 4 layers in a 9x12 pan. (fresh are best, but dried are perfectly fine, too) 4 cloves garlic, minced a pinch of crushed red pepper 1 large or 2 medium onions, chopped 1 zucchini, diced 1 green bell pepper, diced 2 28 oz. cans (or 4 14 oz. cans) of diced tomatoes 2- 15 oz packages ricotta cheese 2 eggs, beaten 1 10(?) oz. package frozen spinach (you can use fresh spinach too, wilting it quickly in a hot pan first, but fresh spinach is a pain in the ass to clean.) 1 bunch fresh mint, chopped 1 bunch fresh basil, 3 nice leaves reserved whole, the rest chopped. 3 cups (12 oz.) mozzarella, shredded or cut in small dice. You might need a bit more, so buy a pound, and use whatever you don't use for something else. 1 cup grated Parmesan 1 Tb each dried basil and oregano Oil Salt and pepper Heat a few Tb of oil in a large saucepan (3 qt. or larger)over medium heat. Cook the onions in it for a few minutes, until softened slightly. Add the zucchini and green pepper. when the zucchini and green pepper have softened some, add *half* of the garlic and the crushed red pepper. Cook for a minute or so, but don't let the garlic brown. Add the diced tomatoes, dried basil and oregano, and some salt and pepper. bring to a slow simmer, reduce the heat to low, and cover. Cook, stirring often, for about 20 minutes or so, or thickened to the proper consistency. Meanwhile, cook the lasagna noodles in 6 quarts of salted water. (If using fresh noodles, you don't need to cook them first) Mix the ricotta with the eggs, mint, spinach,chopped basil, half the grated Parmesan,and the remainder of the garlic. Add salt and pepper to taste. (If you worry about raw eggs, season before adding them, and taste.) When the tomato sauce and lasagna noodles are ready, spoon about 1/2 to 3/4 a cup of sauce in the bottom of a 9x13 pan, just enough to coat the bottom. Layer as follows: Lasagna/Sauce/Ricotta/1/4 of the mozzarella/Lasagna/Sauce/Ricotta/1/4 of the mozzarella/Lasagna/Remainder of sauce/Remainder of mozzarella/Remainder of Parmesan Arrange the reserved whole basil leaves in the center of the lasagna, and nestle them into the cheese. Carefully cover the pan with aluminum foil, tenting it slightly so that it does not touch the cheese. Cook at 350 F for 30 minutes, or until heated throughout. Uncover and cook for 5- 10 minutes, or until the cheese is melted and golden. A veggie salad is an easy accompaniment.