2 med. carrots, finely chopped
2 stalks celery, finely chopped
1 med. green pepper, chopped
2 med. onions, chopped
2 med. zucchini, sliced
1 (16 oz.) can tomatoes, cut up
1 (12 oz.) can tomato paste
1/2 lb. fresh mushrooms, sliced
2-3 garlic cloves, minced
10 lasagna noodles
1/4 c. fresh parsley, chopped
1 1/2 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1/2 tsp. black pepper
1/8 tsp. red pepper
1 bay leaf
1 c. Parmesan cheese
3/4 lb. Mozzarella cheese
2 c. Ricotta cheese
1 egg, beaten

Heat 3 tablespoons oil. Add carrots, celery, green pepper, onion, zucchini and mushrooms. Cover. Cook 10 minutes, stirring frequently. Add tomatoes and tomato paste. Mix well. Add garlic and all seasonings. Simmer 1 hour. Discard bay leaf. Cook lasagna. In 13 x 9 inch pan, layer 1/3 each noodles, vegetables, Ricotta cheese and egg mixed together, and Mozzarella cheese. Repeat twice. Sprinkle Parmesan cheese on top. Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 10 minutes longer until cheese is golden. Let stand 10 minutes before serving. Serves 8-10. Excellent!