Vegetable Lasagna - cooking recipe

Ingredients

vegetarian Saucettes (frozen works well)
1 jar Enrico's all natural spaghetti sauce
1 can Muir Glen organic chopped tomatoes or tomato sauce
1/4 green pepper
1/2 c. cauliflower
1/2 c. broccoli
1 large carton Ricotta cheese
1 carton cottage cheese
1 Tbsp. vegetable oil
1 small can mushrooms
1 onion, chopped
2 to 3 cloves garlic
1 to 2 Tbsp. Parmesan cheese
1 (16 oz.) pkg. shredded Mozzarella
1 to 2 eggs (as desired)
1 pkg. lasagna noodles
dash of salt

Preparation

In a large saucepan, spray bottom with margarine.
Add 1 cup of hot water.
Add clean, chopped green pepper, onion, garlic, cauliflower, mushrooms and broccoli.
Let the water boil out, then add 1 jar spaghetti sauce and 1 large can chopped tomatoes or sauce.
Stir and simmer on low with cover on pan.