Vegetable Lasagna

• 3 Tbsp. peanut oil or vegetable oil
• 4 medium zucchini, coarsely chopped
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 carrot, scraped and diced
• 1/2 c. celery, chopped
• 1 clove garlic, minced
• 2 (16 oz.) cans stewed tomatoes (undrained)
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1/4 c. dry white wine
• 2 Tbsp. fresh parsley, chopped
• 2 Tbsp. Italian seasoning
• 1 tsp. dried sweet basil
• 1/2 tsp. seasoned salt
• 1/4 tsp. ground black pepper
• 3 qt. water
• 9 lasagna noodles
• 1 (16 oz.) carton Ricotta cheese
• 1 c. grated Parmesan cheese
• 2 c. (8 oz.) Swiss cheese, shredded

1. Heat oil in Dutch oven; add zucchini, onion, green pepper, carrot, celery and garlic.
2. Saute 15 minutes over medium heat. Stir in next 9 ingredients; bring to a boil.
3. Cover; reduce heat and simmer 30 minutes.
4. Uncover and simmer another 45 minutes until sauce is thickened, stirring occasionally.
5. Combine water and salt; bring to a boil.
6. Add lasagna noodles and boil uncovered for 12 to 15 minutes or until just tender.
7. Drain.
8. Spread 1/4 of the sauce in lightly greased 13 x 9 x 2-inch baking dish.
9. Top with three noodles and one-quarter of cheeses.
10. Repeat until remaining ingredients are used.
11. Bake, uncovered, at 350u0b0 for 35 to 40 minutes.
12. Let stand five minutes before serving.
13. Serves 8.

peanut oil, zucchini, onion, green pepper, carrot, celery, clove garlic, tomatoes, tomato sauce, tomato paste, white wine, fresh parsley, italian seasoning, sweet basil, salt, ground black pepper, water, lasagna noodles, ricotta cheese, parmesan cheese, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452716 (may not work)