Vegetable Lasagna - cooking recipe

Ingredients

2 Tbsp. vegetable or olive oil
2 onions, chopped
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1 green pepper, chopped
1 (28 oz.) can plum tomatoes
1 (14 oz.) can tomato sauce
2 carrots, shredded
1/4 c. fresh parsley, chopped
1 tsp. dried basil
1 tsp. oregano
1 tsp. sugar
salt to taste
1/4 tsp. pepper
pinch of crushed dried chilies
1 pkg. spinach (fresh or frozen)
9 to 15 lasagna noodles
2 eggs
1 lb. low-fat Ricotta or cottage cheese
pinch of grated nutmeg
1 lb. part skim Mozzarella cheese, shredded
1 c. Parmesan cheese, grated

Preparation

Heat oil in saucepan over medium heat.
Add onions, garlic, mushrooms and green pepper.
Cook for 5 minutes, stirring often. Cut plum tomatoes finely and add along with tomato sauce, carrots, parsley, basil, oregano, sugar, salt, pepper and chilies.
Bring to boil.
Cover, reduce heat and simmer 30 minutes, stirring occasionally.