Vegetarian lasagna

From MyWebber Wiki

Ingredients

• 1 pack regular lasagna (don't buy ready-to-use one because it comes with extra packaging :)
• 2 big cans diced tomatoes
• 1-2 sticks celery, finely diced
• Oregano, sale, and pepper to taste
• 1 medium eggplant, cut into cubes, salted, and drained for half and hour; rinse before sauteing
• 1 pack mushrooms, diced
• 1-2 red peppers, diced
• 2 cups ricotta and/or cottage cheese (i use half and half, low fat works well)
• 1 pack fresh spinach, picked over (remove the big stems)
• 1 bunch fresh basil, rinsed
• 1-2 onions, finely diced
• 2-4 cloves garlic, minced (or as much as you want)
• 1/2 cup sauvignon blanc (optional)
• mozzarella, cheddar, and Parmesan grated for top (or whatever kind of cheese you like)

Instructions

Boil noodles according to instructions, if you're using dry ones. Preheat over to 350

In a large pot, combine tomatoes, celery, oregano, salt, and pepper over medium heat.

Spray a frying pan with olive oil or cooking spray (respray as necessary). Saute onions and garlic til onion is soft. Add to pot.

Saute eggplant until lightly browned (don't use olive oil on this one, it'll suck it all up and leave it greasy. just a bit of cooking spray is best). Toss into pot with tomato sauce. Repeat with mushrooms and pepper. Add sauvignon blanc if you want (it helps bring out the flavor in the tomato). Let sauce simmer.

Slowly add bunches of spinach to frying pan until entire package is wilted.

Spray a large, rectangular pan with cooking spray. Place a layer of noodles on the bottom, top with ricotta or cottage cheese, then spinach, fresh basil leaves, and sauce. Repeat until the sauce is all gone. Top with grated cheese. Place in over for about 10-15 minutes (until cheese melts and begins to brown). Remove from oven, let stand on top of stove for 5 minutes before cutting. Freezes well.