5 plum tomatoes, chopped
1 1/2 cups sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
1 medium carrot, shredded
1 small onion, chopped
3 garlic cloves, minced
1/4 cup olive or vegetable oil
1 can (12 oz.) tomato paste
1 cup vegetable broth
2 tbsp. brown sugar
2 tsp. dried oregano
2 tsp. dried basil
1 tsp salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 egg
1 cup ricotta cheese
6 lasagna noodles, cooked and drained
1 cup (4 oz.) shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tbsp. grated Romano cheese
2 tsp. Italian seasoning

In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion, and garlic on oil until crisp-tender. Stir in the tomato paste, broth, brown sugar, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

In a bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-inch square baking dish. Layer with two noodles, half of the ricotta mixture, about 1 1/2 cups vegetable mixture and two more noodles. Top with the remaining ricotta mixture, noodles and vegetable mixture.

Sprinkle with cheeses and Italian seasoning.

Bake, uncovered, at 350°F for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting.

Yield: 4-6 servings.