4 med. zucchini, coarsely chopped
1 lg. onion, chopped
1 med. green pepper, chopped
1 med. carrot, diced
1/2 c. celery, chopped
1 clove garlic, minced
3 tbsp. oil
2 (16 oz.) cans tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. dry white wine (optional)
2 tbsp. parsley, chopped
2 tsp. dried or 4 tsp. fresh Italian seasonings
1 tsp. dried or 2 tsp. fresh basil, chopped
1/2 tsp. salt
1/4 tsp. pepper
9 lasagna noodles
1 (15 oz.) container ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. Parmesan cheese

Saute vegetables in oil over medium heat for 15 minutes in a large pan. Stir in the next nine ingredients and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Uncover and simmer for an additional 45 minutes or until sauce is thickened.

Cook lasagna noodles as directed on the package. Drain well. I usually use whole wheat noodles and do not boil them but only soak them in the sink in hot water for 15 minutes. Spread 1/4 of sauce in a greased 13 x 9 x 2 inch pan. Top with 3 noodles, 1/3 of ricotta, 1/4 of Mozzarella and 1/4 of the Parmesan cheese. Repeat layers twice. Top with remaining sauce and cheeses.

Bake uncovered at 350 degrees for 35 to 40 minutes. This dish may be prepared ahead of time and baked just prior to serving. If refrigerated, allow 1 hour for heating. It may also be frozen and thawed and heated prior to serving.