Spinach Veggie Lasagna

**I haven't made this yet, but my friend did and her replacements are noted within the recipe. 

2 Tbs. olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 lb. fresh mushrooms, sliced  **I replaced this with about 3/4 cup diced red bell pepper

1 (8oz) can tomato sauce

1 (28oz) can whole tomatoes, with liquid  **I replaced this with a 28oz. can of crushed tomatoes, with liquid

1 (6oz) can tomato paste

1 tsp. salt

1 tsp. dried oregano

1 tsp. dried basil

1/2 cup chicken stock or water  **I used chicken broth

1 egg

1 10 oz. package frozen chopped spinach, thawed, moisture squeezed out **I used a little more than 10 oz. because I had a little more than 10 oz. left in the bag : )

1 cup ricotta cheese

1/2 cup Parmesan cheese, grated

1/2 lb. lasagna noodles, cooked al dente, drained

1 lb. mozzarella cheese, grated  **I didn't have mozzarella, but I did use 1/2 lb. of pepperjack cheese instead.

**I also added thin slices of tomatoes on the top half of the pan.

THESE ARE THE DIRECTIONS TO MAKE THE LASAGNA FREEZER READY. Omit the foil if you just want to immediately bake the lasagna.

Heat half of the oil in a large saute pan over medium heat, and saute the onion and garlic until they begin to soften. Add the mushrooms (or red bell pepper) and continue to saute gently for about 5 minutes more. Stir in the tomato sauce, canned tomatoes and liquid, tomatoe paste, salt, oregano, basil, and stock, breaking the tomatoes into smaller pieces as the mixture cooks. Simmer 15 minutes.

Meanwhile, in a medium bowl, beat the egg and combine with the spinach, ricotta, Parmesan, and remaining oil.

Line the bottom of a 9-by-13-inch baking dish with heavy-duty foil, with enough hanging over each edge to cover the top. To assemble, pour a third of the tomato sauce into the bottom of the dish. Lay down a single layer of the noodles. Spread half the spinach mixture over the noodles, then sprinkle with half the mozzarella (or pepperjack). Continue layering until you've used all the ingredients, saving the rest of the mozzarella (or pepperjack) for the top. Wrap foil around the top of the lasagna.

TO BAKE IMMEDIATELY: Bake at 350 degrees for about 20-30 minutes or until hot and bubbly.

TO FREEZE: Cool in the refrigerator, then freeze overnight. Remove the foil-encased lasagna from the serving dish and cover with a layer of plastic wrap.

TO REHEAT: Thaw slightly in the refrigerator, then remove all plastic wrap and foil, placing the lasagna in the original dish. Thaw completely and then bake for 1 hour at 350 degrees.

Did I mention, these make the BEST left-overs?? : )