Spinach Vegetarian Lasagna

Reprinted with permission from 'Cabbages and Roses'

Use a 9 x 12 or 10 x 14 glass or stainless steel pan, allow 30 minutes to simmer the sauce, 20 minutes assembly, and 45 - 60 minutes to bake.

Sauce Ingredients:

• Two 29 oz. cans tomato sauce
• One 12 oz can tomato paste
• 1 cup water
• 1/2 cup olive oil
• 3 Tblsp dried oregano
• 3 Tblsp dried basil
• 1 Tblsp dried marjoram
• 1 tsp dried thyme leaves
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper

Sauce Preparation:

1. This makes about 7 cups of sauce, so you'll need a large saucepan
2. Heat oil on low (too hot will burn the herbs) and cook herbs a few minutes, to unleash the flavor.
3. Add tomato sauce, tomato paste, water (rinse out cans with it), and simmer one half hour uncovered. Stir occasionally.

Filling Ingredients:

• 12 uncooked lasagna noodles
• 1 10 oz pkg frozen chopped spinach, thawed, juicy
• OR equal quantity steamed fresh chopped spinach
• 2 cups ricotta or cottage cheese
• 1 cup Parmesan cheese
• 3 cups grated mozzarella or jack cheese
• Vegan version: 1 lb firm tofu crumbled, veggie cheese if desired

Lasagna Assembly:

1. Preheat the oven to 350 degrees.
2. Assemble layers in the following order, spreading evenly:
3. 2 cups sauce
4. 4 noodles
5. Half the spinach, cottage or ricotta cheese, and mozzarella
6. 1/4 cup Parmesan
7. Repeat for the second layer.
8. Press down gently on the noodles to level the layers
9. Add the last four noodles and level again
10. Add the rest of the sauce, and sprinkle 1/2 cup Parmesan evenly over the top
11. Bake covered for 45 - 60 minutes
12. If using aluminum foil, tent so it doesn't touch the sauce, so not to eat aluminum. Wash and recycle the foil.
13. After removing from oven, let the lasagna set for 20 minutes before serving