From Virginia Wiedemann: "Try this vegetarian recipe for a couple of days' food, or for a large bunch of people."
12 oz. whole wheat lasagna noodles, uncooked
If you hate green peppers, substitute a package of frozen chopped spinach, cooked and drained -- or if you're really into broccoli, substitute a package of that.
Sauté garlic and onion in oil in a large non-stick skillet until onion is transparent. Add mushrooms and green peppers and sauté 4 minutes. Crumble the veggie ground round into this, and remove from heat. In a large bowl beat egg and egg white, basil, parsley, and ricotta. Stir in mozzarella.
Mix spaghetti sauce, tomato sauce and water. Spray a 10" x 14" pan, and spread in a quarter of the sauce, then a layer of uncooked noodles. Don't put noodles too close together, as they will expand quite a bit as they cook. Add half of cheese mixture, then half of vegetable-meat mixture and another quarter of the sauce. Sprinkle with parmesan. Repeat this process. Top with final layer of noodles and last quarter of sauce, then parmesan.
Cover and bake at 350°F for 60 minutes, then uncover and bake for 20 minutes more. Take out of oven, cover and let sit for 15 minutes to firm up.