| 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) |
