Italpasta Vegetarian Lasagna - cooking recipe

Ingredients

9 lasagna noodles, cooked
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) can crushed tomatoes
1 (5 1/2 ounce) can tomato paste
5 1/2 ounces water
1 teaspoon sugar (optional)
1 lb ricotta cheese or 1 lb dry curd cottage cheese
2 eggs, slightly beaten
1 head broccoli, finely chopped
1/2 head cauliflower, finely chopped
2 carrots, finely chopped
12 large mushrooms, finely chopped
1 (450 g) bag fresh spinach, chopped
1 lb mozzarella cheese, grated (450g)
1/2 cup parmesan cheese, grated

Preparation

Cook lasagna noodles according to package directions. Drain; set aside.
Brown onion and garlic in olive oil in a sauce pan.
Add salt and pepper, crushed tomatoes, tomato paste, water, and sugar if using; simmer 20 minutes.
Blend Ricotta or dry cottage cheese with the slightly beaten eggs. Set aside.
Finely chop broccoli, cauliflower, carrots and mushrooms. Boil vegetables with a pinch of salt for about 10 minutes or until tender.
Drain vegetables well; add chopped spinach; set aside.
Spread a thin layer of the tomato sauce in the bottom of a 9x13 x2 inch baking dish or lasagna pan.
Layer 1/3 each of lasagna noodles, vegetables, sauce, Ricotta cheese mixture and Mozzarella cheese. Repeat 2 times.
Sprinkle top with Parmesan cheese.
Bake in a 350 degree Fahrenheit (180 degrees Celsius) oven for 40 to 45 minutes.
Cool 10 minutes before serving.