2 tb Olive oil, good quality
1 c Diced zucchini squash
1/2 c Yellow summer squash, sliced
1 c Sliced brown mushrooms
1 c Diced green pepper
1 c Diced red bell pepper
1 c Eggplant with skin, diced
1 c Diced onion
4 x Garlic cloves, minced fine
1 lg Can chopped tomatoes,
x -drained very well 2 tb Chopped fresh basil
1/4 ts Dried oregano, crushed with
x -fingers 1/4 ts Italian Herb Seasoning
4 tb Italian flat leaf parsley
x -minced 1/4 ts Black pepper
1/4 c Red wine, good quality
FILLING 1 1/2 c Part skim ricotta cheese
3/4 oz Parmesan cheese, grated
Egg 12 x Lasagne noodles cooked and
x -drained (use imported x -Italian if you can) 3 c Marinara sauce, homemade
1/2 c Mozzarella cheese, diced
x Bechamel Sauce (see recipe) Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch oven, heat oil. Add onions and garlic. Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep stirring to prevent sticking. Stir in drained tomatoes, and seasonings. Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10 minutes. Spray an 12 x 8″ lasagne size pan with nonstick cooking spray. Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture. Cover with remaining 6 noodles. Add a very thin layer of marinara sauce. Sprinkle with mozzarella. Pour prepared Bechamel sauce over top. Cover with foil and bake 45 minutes or until bubbly. Remove foil and let brown about 4-5 minutes. Serve with grated Parmesan cheese. ~–