[ materials ]
-1 8oz package of lasagna noodles
-1 28 oz jar of spaghetti sauce
-8 0z can tomato paste
-2 bell peppers
-1 garlic clove
-4 cups (16 oz) mozzarella
-1 - 3/4 cups (15 oz) ricotta
-1/4 cup parmesan cheese
-1 egg (i didn't use it tho, not very vegetarian eating baby chickens)
-1/2 teaspoon dried basil leaves
-1/2 teaspoon dried oregano leaves
-15x9x 2 1/2 pan
okay so PREHEAT OVEN TO 350 DEGREES!
cut and clean all the veggies and cook in a large pot, cook until you can really smell the goodness, i know this is kind of vague but for real, you can tell. now add the 8 oz tomato paste and the tomato sauce and chopped tomato. simmer.
next , blend the ricotta, oregano, basil leaves and if you want the egg in a small bowl.
in the pan spread a layer of sauce 3/4 a cup? maybe a little more. the sauce is a little chunky. place the pasta over the sauce , ( not touching the sides they expand when it cooks) just like this diagramhttp://www.cutandpastecrafts.com/untitled.bmp
THEN spread the ricotta mixture evenly over paste then cover the ricotta layer with sauce. sprinkle 1 cup of mozzarella. REPEAT TWO TIMES.
top with the remaining 3 pieces, spread the remaining sauce and mozzarella cheese and sprinkle with parmesan cheese.
cover with foil and bake for 30 minutes. remove the foil, bake for 10-15 more minutes or until hot and bubbly.