Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   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      large   can   chopped tomatoes
                        - drained very well
   2      tablespoons   chopped fresh basil
     1/4  teaspoon      dried oregano -- crushed with
                        - fingers
     1/4  teaspoon      Italian herb seasoning
   4      tablespoons   Italian flat leaf parsley
                        - minced
     1/4  teaspoon      black pepper
     1/4  cup           red wine -- good quality
                        filling
   1 1/2  cups          part skim ricotta cheese
     3/4  ounce         parmesan cheese -- grated
                        egg
  12                    lasagna noodles cooked and
                        - drained  -- (use imported
                        - Italian if you can)
   3      cups          marinara sauce -- homemade
     1/2  cup           mozzarella cheese -- diced
                        bechamel sauce -- (see recipe)

Preparation:

Preheat oven to 350F. 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" lasagna 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 lasagna 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. F--