Served as main course. Vegetarian dish.

Italian

2 Tablespoon Olive Oil, good quality

1 cup Diced Zucchini Squash

1/2 cup Yellow summer Squash, sliced

1 cup Sliced brown Mushrooms

1 cup Diced Green Pepper

1 cup Diced Red Bell Pepper

1 cup Eggplant with skin, diced

1 cup Diced Onion

4 Garlic Cloves, minced fine

1 Can chopped Tomatoes, drained very well

2 Tablespoon Chopped fresh Basil

1/4 teaspoon Dried Oregano, crushed with fingers

1/4 teaspoon Italian Herb Seasoning

4 Tablespoon Italian flat leaf Parsley, minced

1/4 teaspoon Black Pepper

1/4 cup Red Wine, good quality

FILLING

1 1/2 cup Part skim Ricotta Cheese

3/4 oz Parmesan Cheese, grated

Egg

12 Lasagne Noodles cooked and drained

3 cup Marinara Sauce, homemade

1/2 cup Mozzarella Cheese, diced

Bechamel Sauce

Preheat oven to 350 degrees F. 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 inch 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.

Serves: 6

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