May use any combination of vegetables.

5 thinly sliced carrots (par boiled)
4 thinly sliced zucchini squash (par boiled)
1 bunch of cut up asparagus (par boiled)
1 red pepper, sliced thinly (par boiled)

STUFFING:

Sliced very thinly 6 whole Mozzarella for each layer whole milk 32 ounce Ricotta mix with 1 egg yolk. Parsley and nutmeg. Grated Parmesan or Astigo cheese to taste. Smear sauce in bottom of pan. Place single layer of pasta in pan (overlapping strips) don't prop up edges of pasta or they become burned and tough.

Spread sauce, cheese Ricotta mixture, vegetables and then Mozzarella. Repeat on top layer (just put Mozzarella and vegetables with sauce). Pour rest of sauce down corners of dish to keep it moist. Preheat oven to 450 degrees for 10 minutes. Bake 30 minutes on upper rack of oven in 14 inch pan. Allow lasagne to settle 20 minutes before cutting in squares.

TOMATO SAUCE:

1 can Italian tomatoes with their juice, chopped
1 c. olive oil
1 tsp. sugar
4 crushed garlic cloves
5 basil leaves
Salt and pepper to taste