Vegetable Lasagna

9 whole wheat lasagna noodles
1 roasted red pepper, jarred is fine
1 roasted green pepper, jarred is fine - if you can find it
1 zucchini, diced
1 large onion, diced
2 portabella mushrooms, diced
2 cloves garlic
1 tsp oregano
1 tsp basil
1 tsp crushed chilies
6 large tomatoes, diced
2 cans tomato paste
Salt to taste
2 cups spinach
2 cups fresh mozzarella cheese, grated
1 500g tun ricotta cheese (optional, but I highly recommend it)

Cook lasagna noodles according to package.

In a pan, sauté zuccini, onions, mushrooms and garlic until tender. Add tomatoes, tomato paste, chilies, roasted peppers and herbs. Continue to cook for a couple of minutes. If sauce is too thick, add a small amount of water. Add salt and pepper to taste.

Layer in a greased oven-safe casserole dish with sauce first, then noodles, followed by spinach and cheese.

Pre-heat oven to 425 degrees. Cover lasagna with foil and cook for 35 to 40 minutes. Then broil for a few minutes until cheese is golden brown. Remove from oven, and let sit for about 5 minutes. Cut and serve.

You can also do a layer of ricotta for something different.