DAIRY LASAGNA                          Servings:  6

1/4 lb.       onion, diced             1/4 lb.   celery, diced
1/4 tsp.      pepper                   2   tsp.  salt
1/2           green pepper, diced      1/4 tsp.  sugar
1   T.        oil                      1/2 clove garlic, minced
2   tsp.      oregano                  1         bay leaf
1/4 tsp.      cumin                    1 1/2 qt. diced tomatoes
	pinch     basil                    1 1/2 qt. tomato puree/sauce
3/4 lb.       lasagna noodles          1/2 c.    fresh spinach, cooked, chopped
1/2 c.        sour cream               2   T.    Romano cheese
1/4 c.        cottage cheese           1/4 c.    grated American cheese
1/2 c. plus 2 T. Parmesan              1/2 c.    grated Mozzarella

	Saute onion, celery and green pepper in oil.  Add spices and tomatoes, and
puree.  Cook, simmering 1 hour.  Cool lasagna noodles until tender.  Rinse
noodles in cold water.  Mix spinach, sour cream, Romano, American, cottage,
and 1/2 cup Parmesan.  Layer into large pan as follows: sauce, cheese mix,
noodles.  Repeat until full.  Sprinkle Mozzarella and remaining Parmesan on
top.  Bake covered 1 hour at 325F until bubbly hot.  Don't brown cheese.

Source: Jana Miller