Mashed Potato Lasagna With A Vegetable Sauce - cooking recipe

Ingredients

12 1/2 ounces fresh lasagna noodles (cook according to directed on package if not using fresh)
Sauce
2 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
2 large carrots, fine dice
2 large celery ribs, thinly sliced
1 bell pepper, diced
2 tablespoons fresh basil, chopped
2 tablespoons dried oregano
1 tablespoon fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
2 (28 ounce) cans crushed tomatoes
Cheese mixture
2 eggs
4 ounces mozzarella cheese, cubed
12 ounces mozzarella cheese, shredded
1 1/2 lbs ricotta cheese
1/4 cup romano cheese, grated
nutmeg, fresh grated to taste
Filling
1 1/2 cups leftover mashed potatoes
Topping
4 ounces mozzarella cheese, sliced
1/8 cup romano cheese, grated

Preparation

Preheat oven to 350 degree.
Boil a large pot of salted water, set aside for noodles.
Sauce:
Heat oil in large heavy pot.
Saute vegetables for 10 minutes.
Add the canned tomatoes and herbs bring to a boil then reduce and simmer for 30 minutes stirring often.
Cheese mixture:
Mix all cheese ingredients together,set aside.
In a 9x13 casserole dish place 1 cup of the sauce in bottom of dish.
Take 2 of the noodles dip into the water and shake to remove water and place over the sauce on bottom of pan; spread with 1 cup of cheese mixture; follow with 1/2 cup mashed potatoes; then 1 cup sauce.
Repeat step #10 for two more layers.
Place the last two noodles on top spread remaining cheese mixture on noodles; arrange the sliced mozzarella cheese on top of the cheese mixture; top with remaining sauce; sprinkle with grated cheese.
Bake lightly covered with foil for 30 minutes uncover and bake 15-20 more minutes. Let rest 15 minutes before slicing.