4 sm. zucchini (coarse chunks)
1 lg. onion
1 green pepper
1 lg. carrot, diced
1/2 c. chopped celery
2 cloves chopped garlic
3 tbsp. vegetable oil
3 (16 oz.) stewed tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. dry white wine
1-2 eggs
2 tsp. basil
16 oz. Ricotta cheese
2 tsp. oregano
8 oz. Cheddar cheese
2 tsp. thyme
1 c. Parmesan
1 pkg. lasagna noodles

Saute vegetables 15 minutes. Stir in tomatoes. Cover and simmer 30 minutes. Uncover and simmer 45 minutes until thick.

Cook lasagna noodles.

Mix cheeses and egg. Layer noodles, cheese, sauce. Bake 350 degrees 30-45 minutes. Let stand 15 minutes. Serve.