In a large saucepan combine 4 c. chopped red tomatoes, 4 cloves garlic, 1 tsp dried oregano (2 tsp fresh), 1 bay leaf, 2 tbs chopped basil, 1/4 tsp black pepper. Simmer 15 min. and set aside. Saute in 3 tbs. olive oil: 1 chopped medium onion, 1 carrot finely chopped, 1 green pepper chopped, 1 stalk swiss chard or celery, 1/2 # sliced mushrooms. Cook until tender/crisp, combine with tomato mixture and simmer 15 min. Grate 1 c. Parmesan cheese. Oil 12" pan and spoon thin layer of mixture over bottom. Arrange layer of uncooked lasagne noodles top with 1/2 the Parmesan cheese and 1/2 lb. ricotta. Spoon half the combined mixture over top then another layer of noodles and remainder of Parmesan and 1/2 # ricotta. Add final layer of noodles and mixture. Top with a little grated mozzarella and bake 30 min. @ 350 deg. until heated through and cheese is bubbly on top.