Lasagna noodles (1 pkg. unless making more than 1 pan)
2 sm. cans tomato paste
2-3 eggs
1 oz. container Ricotta cheese
1 oz. pkg. Mozzarella cheese (can use other cheeses as well...Cheddar is good)
2 sm. zucchini
1-2 sm. summer squash
1 pkg. fresh mushrooms
1/2 - 1 lb. shitake mushrooms
1 med. size onion
1 garlic
1 sm. eggplant
1 green pepper and red pepper

Start boiling water for noodles, put small amount of olive oil in a baking pan. Dice cheese, chop vegetables (clean mushrooms with a damp paper towel before slicing).

Place sliced/chopped vegetables in a deep pan with olive oil on stove top. Starting with onions and garlic and adding others a little at a time, saute all until soft and shiny. Stir in tomato paste, set aside.

Place noodles in boiling water. When they are cooked take the pot off the stove and set to one side of the baking pan.

In a pan place the Ricotta, eggs (beaten), salt, pepper and blend.

Layer the above in the baking pan - start with the vegetable/tomato paste mixture, then sprinkle the Mozzarella, then a layer of lasagna noodles, then spread the Ricotta/egg mixture, then another layer of the tomato/vegetables and so on until you run out of ingredients or the pan is filled. Try to have the top layer of tomato/vegetables or Mozzarella. Bake at about 375-400 degrees for about one hour.