Judi's Ratatouille Lasagne

Ingredients

 * 2 tbsp 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 x garlic cloves, minced fine
 * 1 large can chopped tomatoes
 * x -drained very well
 * 2 tbsp chopped fresh basil
 * 1/4 tsp dried oregano, crushed with
 * x -fingers
 * 1/4 tsp italian herb seasoning
 * 4 tbsp italian flat leaf parsley
 * x -minced
 * 1/4 tsp black pepper
 * 1/4 cup red wine, good quality
 * filling
 * 1 1/2 cup 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 cup marinara sauce, homemade
 * 1/2 cup mozzarella cheese, diced
 * x bechamel sauce (see recipe)

Directions
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" 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 4-5 minutes. Serve with grated parmesan cheese. ~-