Vegetarian Lasagna

This is another recipe that I have used a lot from the Friend's cookbook. I like it because it doesn't use ricotta cheese, and it is a little lighter than your standard lasagna. I think you could put anything in this, but this particular version is vegetarian.

1/4 cup olive oil
2 large onions sliced thin
4 medium cloves garlic, minced
1 pound mushrooms, sliced thin
1 28 oz can of crushed tomatoes
2 yellow bell peppers, cut in 1/2 inch dice
1/4 cup parsley leaves, minced
1 tsp salt
1/2 tsp ground pepper
18 lasagna noodles
1 pound mozzarella cheese shredded

Heat the oil in a pan, and cook the onions. Stir in the garlic and mushrooms and cook until soft. Add the peppers and cook until soft. Add the tomatoes, parsley, salt, and pepper, and simmer for 10 minutes.

Cook the lasagna noodles in salted boiling water until al dente. Drain, refresh in a bowl of ice water and drain again. Lay the noodles out on kitchen towels to soak up excess moisture.

Preheat the oven to 400 degrees. Grease a 13x9 pan. Smear several tablespoons of the tomato mixture in the pan. Line the pan with pasta making sure that they don't overlap. Put 1 cup of sauce over the layer. Sprinkle 2/3 cup of the mozzarella. Repeat 5 times.

Bake for 25 minutes until the top layer of cheese is browned. Let rest for a few minutes and serve.