Recipe - Judis Ratatouille Lasagne

2 tablespoon Olive oil, good quality
1 cup Diced zucchini squash
One half cup Yellow summer squash, cut or sliced up
1 cup Sliced brown mushrooms
1 cup Diced green pepper
1 cup Diced red bell pepper
1 cup Eggplant with skin, minced
1 cup Diced onion
4 x Garlic cloves, minced fine
1 lg Can chopped tomatoes,
x drained very well
2 tablespoon Chopped fresh basil
One fourth teaspoon Dried oregano, crushed with
x fingers
One fourth teaspoon Italian Herb Seasoning
4 tablespoon Italian flat leaf parsley
x minced
One fourth teaspoon Black pepper
One fourth cup Red wine, good quality
FILLING
1 One half cup Part skim ricotta cheese
Three fourths ounce Parmesan cheese, grated
Egg
12 x Lasagne noodles cooked and
x drained (use imported
x Italian if you can)
3 cup Marinara sauce, homemade
One half cup Mozzarella cheese, minced
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 56 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" 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 45
minutes. Serve with grated Parmesan cheese. ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini