D&D's Delicious Delicacies

Method:

Cook the noodles in a large pot of boiling salted water. Add a tablespoon of olive oil to the water to help prevent the noodles from sticking to each other. Lightly stir the first few minutes. Boil for about 10 minutes. The noodles should be undercooked. When done, strain off the hot water and plunge the noodles into ice water to prevent overcooking and sticking. Soak the sundried tomatoes in just enough hot water to soften them, when softened strain the water into the sauce. Wash and sort the spinach, removing any grit and soggy leaves then place in a colander to drain thoroughly. In a large bowl blend together the vegetable sauce, ricotta cheese and the eggs, set aside. Slice the bell peppers in half, along the length, and remove stem and seeds. Cut long slices along the length of the peppers about 1/8th inch thick. Slice the oyster mushrooms into 1/4 inch thick slices across the cap. Peel and cut the ends off the onion then cut in half lengthwise (from root to stem) then chop into 1/4 inch slices.

Assembly:

Put a layer of spinach leaves on the bottom of your lasagna pan, (use a non-stick pan or spray a regular pan with oil), cover this with 1/2 the noodles, slightly overlapping them. Spread over this 1/2 the sauce, then layer sweet basil leaves, onions, peppers, oyster mushrooms, sundried tomatoes, roasted garlic, 1/2 the mozzarello and the remaining spinach. Cover this with the remainig noodles then spread on top the remaining sauce followed by the rest of the cheese. Bake in a 350F oven for 1 hour.