Red & Green Lasagna

1 c. Well Drained & Cooked Spinach

2 c. Part-Skim Ricotta Cheese

2 Lg Eggs

1/3 c. Grated Parmesan

1/4 tsp. Pepper

1/8 tsp. Nutmeg

Lasagna Sauce (see below)

1/2 lb. Dry Lasagna Noodles

3/4 lb. Mozzarella, Shredded

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Mix well, spinach, ricotta, eggs, parmesan, pepper, nutmeg, in bowl. in 13x9 pan evenly spread 1/4 Sauce. Put 1/3 Noodles over sauce. Sprinkle with 1/3 spinach mixture. Repeat layers ending with sauce. Sprinkle with mozzarella. Cover tightly with foil. May chill till next day. Bake covered, 375 1 1/2 hours (if chilled). Let stand 10 minutes Serves 6-8

Lasagna Sauce: 1 Tbsp. Olive oil, 3 cloves minced garlic, 2 chopped onions, 1 lg chopped red bell pepper, 1/2 lb sliced mushrooms. Stir until liquid evaporates add 1 tomato sauce (15 oz can) 1 Tomato paste (6 oz) 1 tsp. Oregano, 2 1/2 tsp. Basil, 1 Tbsp Soy Sauce, 1/2 c. Red Wine. Stir & bring to a boil.