Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          ricotta cheese -- (1 lb)
     1/4  cup           chopped fresh parsley
     1/4  cup           chopped fresh green onion
     1/4  cup           parmesan cheese
   1                    egg
   2      tablespoons   vegetable oil
   2      cloves        garlic
   1      large         onion -- chopped
   1 1/2  cups          chopped zucchini
   2      cups          sliced mushrooms
   1      teaspoon      dried basil
     1/2  teaspoon      dried oregano
                        freshly ground pepper
                        - to taste
   2                    tomato sauce -- (26 oz)
                        - any flavor
   1      package       lasagna noodles -- (1 lb)
   2      cups          shredded mozzarella -- (1/2 lb)
                        - cheese
   1      cup           shredded cheddar -- (1/4 lb)

Preparation:

Combine ricotta cheese, with parsley, green onion, parmesan and egg. In saucepan, sauté‚garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes. Cook 16 lasagna noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again. To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish. Lay a flat layer of 4 lasagna noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake at 350F for 45 minutes or until sauce bubbles. Makes 8 servings.