Three-Cheese Vegetarian Lasagna

Here's a vegetarian version of one of my favorite Italian dishes.

Spicy Vegetarian Lasagna-serves 12

1 16-oz package lasagna noodles

4 eggs

1 15-oz container ricotta cheese

1 8-oz package shredded mozzarella cheese

1 6-oz can tomato paste

2 14.5-oz cans diced tomatoes

1 small yellow onion, finely diced

1 ½ cups water

2/3 cup yellow bell pepper, diced

2/3 cup green bell pepper, diced

2/3 cup red bell pepper, diced

2/3 cup orange bell pepper, diced

¼ cup grated Parmesan cheese

2 tsp olive oil

¼ tsp black pepper

¼ tsp crushed dried oregano

crushed red pepper flakes, to taste

Preheat the oven to 375 F.

Cook lasagna in lightly-salted water 8-10 minutes of until the noodles are of the desired consistency. Drain, rinse with cold water and set aside to cool.

In a separate saucepan, cook the onion and peppers until the onions are translucent. Stir in water, tomato paste, tomatoes and red pepper flakes to make the sauce. Simmer for 30 minutes. Meanwhile, mix together the eggs, cheeses, oregano and pepper in a large bowl.

Set aside ½ cup of the sauce for later. In the bottom of a 9”x13” baking dish, put some of the sauce and lay three noodles lengthwise. Spread some cheese and sauce and repeat, placing noodles on top. Then, spread the ½ cup sauce over the noodles and more grated Parmesan, if you'd like. Cover the dish with tin foil and bake for 30 minutes. Now, remove the foil and bake for 10 more minutes.

Enjoy!