8 oz. sliced fresh mushrooms (I use portabello)
2 tbsp. butter
1 tbsp. olive oil
1 medium yellow sweet onion, diced (I use a shredder to make them transparent before cooking)
1 medium shallot onion, diced (shredded)
1 Cubanelle pepper, chopped fine
minced garlic cloves (as desired)
1 (8 oz.) can tomato sauce (Tuttorosso's)
2 (15 oz. ea.) cans diced tomatoes with basil, garlic, and oregano (Del Monte)
1 (24 oz.) jar spaghetti sauce with basil (Rao's)
1 tsp. dried oregano
1/2 tsp. salt (or use coarse salt)
1/2 tsp. coarsely ground black pepper
1/2 cup fresh parsley, chopped
1 tsp. dried basil
4 eggs, lightly beaten
1/2 cup milk
1 (32 oz.) container Ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 (16 oz.) package Ronzoni lasagna noodles (dry)
6 cups shredded Mozzarella cheese

VEGETABLES:

1 large eggplant, peeled and sliced to 1/4-inch thick pieces
1 yellow squash, peeled and sliced thin
1 green zucchini, peeled and sliced thin
1 lb. asparagus, chopped in 2-inch lengths

Preheat oven to 350°F. Spray 11x15-inch pan with non-stick cooking spray (Pam).

In a saucepan, sauté mushrooms in butter and olive oil.

In another saucepan, sauté onions, shallots and Cubanelle pepper for 5 to 7 minutes then add garlic and continue to sauté for another minute or two.

In large kettle, add all the tomato sauces and cook with the onions, shallots and pepper. Bring to a boil. Add mushrooms, oregano, salt, pepper and simmer. Taste test and check for sweetness.

Optional: Add a jigger of vodka and sugar to eliminate any harshness from the pepper.

Simmer for 20 minutes and move off heat. Let stand while you prepare the other ingredients.

In a large mixing bowl, add parsley, basil, eggs, milk, Ricotta cheese, and 1/2 cup of Parmesan cheese. Stir until smooth.

TO ASSEMBLE THE LASAGNA:

Spray a casserole dish with non-stick cooking spray (Pam). Add a thin layer of the tomato mixture, place one layer of noodles, spoon on a light layer of the Ricotta cheese mixture, add a light layer of the Mozzarella cheese and start adding layers of each of the vegetables...

Start over, and repeat the previous steps...

Add another light layer of the tomato sauce (over the vegetables)...

Then noodles, etc. Continue with the previous instructions and top off the dish with the last layer of the noodles, Ricotta cheese, Mozzarella cheese and tomato mixture. (If you need more tomato sauce, use a small can of tomato sauce.)

Top everything with the remainder of the Parmesan cheese.

Spray the inside face of a sheet of heavy duty foil and wrap the entire dish tightly.

Bake at 350°F for 1 hour 10 minutes, remove the foil and finish baking for 15 or 20 minutes to get a nice crust on the surface.

Remove from the oven and let stand to cool for 20 minutes.

Slice and eat!

Submitted by: Gary J. Hubbell