2 tbsp. butter
1 med. onion, minced
3 cloves garlic, minced (1/8 tsp. garlic powder = 1 clove)
2 c. eggplant, peeled & diced
2 med. zucchini, diagonally sliced
1 lg. green pepper, chopped
1 lb. chicken, uncooked & diced
1 (28 oz.) can whole tomatoes, drained & chopped
1 tsp. dried oregano leaves
1/2 tsp. salt
1 tsp. pepper
1 c. shredded carrot
1 (16 oz.) carton ricotta cheese
1 egg, beaten
8 uncooked lasagna noodles
1 1/2 c. grated Parmesan cheese
3 c. (12 oz.) Mozzarella cheese, shredded

Coat a Dutch oven with cooking spray. Add butter and melt over medium heat. Add onion and garlic, saute until tender. Stir in eggplant, zucchini, green pepper, chicken, tomatoes, oregano, salt and pepper. Cook over medium-high heat 15 minutes, stirring frequently. Remove from heat and stir in shredded carrot; cool. Combine ricotta cheese and egg in small bowl. Add to chicken-vegetable mixture, set aside. Cook and drain lasagna. Spread 1/3 of chicken-vegetable mixture in 13 x 9 x 2 inch dish. Top with 1/2 Parmesan and 1/3 Mozzarella cheeses and 4 noodles. Repeat layers once. Top with chicken-vegetable mixture. Cover and bake at 350 degrees for 30 minutes, uncover and sprinkle with remaining cheeses. Bake uncovered 5 minutes. Let stand 10 minutes before serving. Garnish with carrot curl and parsley, if desired. Makes 8 servings.