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Judi's Ratatouille Lasagne

RecipeSource: Judi’s Ratatouille Lasagne RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * JUDI'S RATATOUILLE LASAGNE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pasta Low-cal Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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

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