3 Table spoon Tomato paste
1 LB Lasagna
1 LB Mushrooms, chopped
1 Small Green bell pepper, chopped
1 Onion, chopped
Cooking oil, as needed
Mozzarella cheese, grated
Saffron, 1/8 tsp ground or 1 tbsp diluted in water
Turmeric, salt and pepper to taste
First, chop and sauté onions with turmeric until tender. Add chopped mushrooms, chopped green bell peppers, salt and pepper and sauté all together. Add tomato paste and sauté with vegetables, then add 1-2 cups water and saffron, simmer until sauce is thickened.
Cook lasagna until tender and drain. Grease bottom of Pyrex baking dish. Lay down one layer of lasagna strips, top with some of the prepared sauce and 1-2 tbsp grated mozzarella cheese. Continue layering until all sauce and lasagna are used up. Spread remaining mozzarella cheese and corn (optional) on top. Cover with aluminum foil. Bake in 400°F oven for 40 minutes.