Vegetable Lasagna with Red Sauce

**Please excuse this picture, I didn't take any pictures when I served it and there were only 2 pieces leftover. We didn't have any leftover sauce to put on it so it looks dry and gross, but it is definitely not!!! I promise I'll get a better picture of it next time I make it!


My sister-in-law and her fiance are coming home for Thanksgiving. They came in on Wednesday and my mother-in-law wanted us to all have dinner together to welcome them home. Then we were going to be going there again on Thursday. So that she didn't have to host dinner at her house two days in a row, we offered to have dinner at our house on Wednesday. I had to make a vegetarian friendly dinner so I thought I'd make this lasagna. The recipe origninally came from my friend Kristy. It is such an easy lasagna to make and every time I have made it in the past, it was great! After dinner, I got a request to make this for the New Year's Day party that my in-laws host.

10-12 Lasagna Noodles
Pasta Sauce (I used homemade that I had put in the freezer)
1 Red Bell Pepper
1 Yellow Bell Pepper
1 package Sliced Mushrooms (I used baby bellas)
Baby Spinach
2 cups Shredded Mozzerella Cheese
Handful Shredded Parmesan Cheese


Boil the noodles (unless you use no boil sheets). In a sprayed 9x13 pan, spread a ladleful of pasta sauce. Put a layer of pasta, spinach leaves, mushrooms, and both kinds of peppers. Sprinkle a little cheese and top with another ladleful of pasta sauce, spread to cover the ingredients. Add another layer of pasta and repeat the rest of the ingredients. When all of the pasta and vegetables have been used, top the lasagna with more sauce and some cheese. To the top, add the handful of parmesan. (I made 2 layers of ingredients, 3 layers of noodles). Bake at 350 degrees for 45 minutes to 1 hour. Allow lasagna to cool beore cutting into squares and serving.