Judi's Ratatouille Lasagne

Ingredients

 * 2 tbsp olive oil, good quality
 * 1 cup diced zucchini squash
 * ½ 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 tbsp chopped fresh basil
 * ¼ tsp dried oregano, crushed with fingers
 * ¼ tsp Italian herb seasoning
 * 4 tbsp Italian flat leaf parsley, minced
 * ¼ tsp black pepper
 * ¼ cup red wine, good quality

Filling

 * 1½ cup part skim ricotta cheese
 * ¾ oz Parmesan cheese, grated
 * egg
 * 12 lasagne noodles cooked and drained (use imported Italian if you can)
 * 3 cup marinara sauce, homemade
 * ½ cup mozzarella cheese, diced
 * Bechamel Sauce

Directions

 * 1) Preheat oven to 350°F.

Ratatouille

 * 1) In 5 quart dutch oven, heat oil.
 * 2) Add onions and garlic.
 * 3) Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5–6 minutes.
 * 4) Keep stirring to prevent sticking.
 * 5) Stir in drained tomatoes, and seasonings.
 * 6) Add wine.
 * 7) Bring to boil.
 * 8) Reduce heat to low, cover and simmer about 10 minutes.
 * 9) Spray an 12 x 8" lasagne size pan with nonstick cooking spray.

Filling

 * 1) In medium bowl, combine ricotta cheese, parmesan cheese and egg.
 * 2) Blend well.
 * 3) Put a thin layer of marinara sauce in bottom of pan.
 * 4) Put 6 lasagne noodles on top of sauce.
 * 5) Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture.
 * 6) Cover with remaining 6 noodles.
 * 7) Add a very thin layer of marinara sauce.
 * 8) Sprinkle with mozzarella.
 * 9) Pour prepared bechamel sauce over top.
 * 10) Cover with foil and bake 45 minutes or until bubbly.
 * 11) Remove foil and let brown about 4–5 minutes.
 * 12) Serve with grated Parmesan cheese.