Pre-cook lasagna noodles (I made a loaf sized one for 3 and still had leftovers. Used about 6 noodles) Undercook the noodles. They will continue to cook in the tomato juice while baking. Pre-heat oven to 350.
1 28oz can peeled whole tomatoes Drain!!!
1/2 c diced red pepper
1/2 c diced onion
1 c frozen chopped spinach
1 5oz can mushrooms
Make sure to drain the tomatoes otherwise you'll have way too much liquid in the lasagna. Hand crush the tomatoes then add oregano and mix well. Make sure to break up the spinach or you'll have huge blobs of it.
In another bowl mix:
1 c ricotta
1 egg
1 c shredded mozzarella
1/2 c parmigiana
1-2 tbs minced garlic
Parsley & basil to taste
Now just layer it in the pan: noodle layer first then whatever. Noodles on top with a thin layer of sauce to keep the top from drying out then top with mozzarella and parm. Bake for about 40 minutes. Put your loaf pan on a baking sheet in case any juice boils out, then you'll only have to clean a pan and not your whole oven!
The measurements here are all guesses, I just threw everything together until it looked like enough. The veggies in this are still pretty firm when its done so if you want softer veggies let the veggie mixture simmer for a few minutes in a sauce pan. Beware of tomato splatter!
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