Vegetable Lasagna

Vegetable Lasagna
1 pkg lasagna noodles - cooked & cooled OR 1 pkg no-cook noodles

1 15 oz container ricotta (reg or part skim) mixed with 1 egg, 1 tsp mint

1 cup grated (either) Romano or parmesan cheese OR 1 lb provolone sliced provolone or mozzarella

1 jar favorite spaghetti sauce mixed with 1/2 cup red wine or 1/2 cup warm water

8 oz sliced mushrooms - sauted till dry

1 small bottle roasted peppers - drained & chopped (optional)

1 medium eggplant sliced into long slices. Brush slices with olive oil and broil to brown
into an oiled 9x13 casserole spread 2-3 tbsp spaghetti sauce to cover.

Layer in following order:
cooked eggplant, dollops of ricotta (spread), cooked mushrooms, (sprinkling of peppers if used), grated or sliced cheese, sauce, noodles

Continue to layer until last layer is noodles. Cover with remainder of sauce and cover with foil. Bake in 350 oven for 1 hour. Uncover and top with more grated or sliced cheese and let bake an additional 5 minutes.