VEGETARIAN LASAGNA

24 oz. tomato sauce (3 small cans)
1 green pepper, chopped
4 green onions, sliced
8 oz. soy-based cream cheese at room temperature
1 cup soy-based sour cream
Soy-based mozzarella cheese ( 1-2 lbs) grated
Basil, oregano, garlic powder, salt & pepper (to taste)
8 oz package lasagna noodles
1 red onion, sliced
1/2 lb sliced mushrooms
Spinach - 1 box frozen or fresh Cabbage leaves
Other vegetables can include: Sliced green, red  or yellow pepper rings, Zucchini or other squash sliced, Carrot slices, Green beans, Eggplant slices - whatever  you you like..

In a saucepan combine the tomato sauce and the green pepper, chopped. Stir in dash of garlic powder, salt & pepper. Add basil & oregano to taste. Simmer, covered, for 1 hour. (I taste the sauce after ~15 minutes to see if I need to add any more spices.)

In a separate bowl, combine imitation cream cheese, sour cream & chopped green onions.

Cook the red onion slices & mushrooms in a small amount of margarine.

Cook noodles, drain & rinse to keep them from sticking together.

Spray a large baking dish with a non-stick spray. Arrange 1 layer of noodles, 1/3 of sauce, 1/2 of imitation cream cheese mixture, mushrooms, onions, sliced veggies, fresh or defrosted frozen spinach leaves, cabbage leaves, 1/3 of grated mozzarella. Repeat this layering & end with noodles, sauce & mozzarella. Bake at 350* for 25 - 30 minutes. I put a layer of aluminum foil lightly over the top after around 15 min so that it doesn't get too brown to fast.