Vegetable Lasagne

• 1 large onion, chopped
• 2 cloves garlic
• 1 medium green pepper, chopped
• 4 medium zucchini, coarsely chopped
• 1/2 c. chopped celery
• 1 medium carrot, chopped
• 1/4 c. chopped parsley
• 5 Tbsp. olive oil
• 2 (1 lb.) cans chopped tomatoes
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 1/4 tsp. ground pepper
• 2 tsp. oregano
• 1/2 tsp. thyme
• 1 tsp. basil
• 1 tsp. salt
• 9 lasagne noodles
• 2 c. Ricotta cheese
• 12 oz. Mozzarella, sliced thin
• 1 1/2 c. grated Parmesan

1. Saute onion, garlic, green pepper, zucchini and celery in olive oil.
2. Stir in tomatoes, carrots, parsley and seasonings.
3. Simmer, covered, 30 minutes.
4. Cook lasagne noodles according to package directions.
5. Layer 1/4 sauce, 3 noodles, 1/3 Ricotta, 1/4 Mozzarella, 1/4 Parmesan, repeating three times.
6. Last layer, put sauce on top of noodles, then Mozzarella and Parmesan (no Ricotta on this layer).
7. Bake at 350u0b0 for 30 to 40 minutes.
8. Let stand 15 minutes before cutting.
9. Makes 9 servings.
10. May be made ahead and frozen.

onion, garlic, green pepper, zucchini, celery, carrot, parsley, olive oil, tomatoes, tomato sauce, tomato paste, ground pepper, oregano, thyme, basil, salt, noodles, ricotta cheese, mozzarella, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=178333 (may not work)