Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion, medium; minced |
| 2 tablespoons | Butter |
| 3 \N | Cl Garlic; minced |
| 2 cups | Eggplant; peeled & diced |
| 2 \N | Zucchini,medium; diagonally |
| 1 \N | Green pepper; diced |
| 1 \N | 28oz can tomato,whole draine |
| 1 teaspoon | Oregano |
| ½ teaspoon | Salt |
| 1 teaspoon | Pepper |
| 1 cup | Carrots; shredded |
| 16 ounces | Ricotta cheese |
| 1 \N | Egg; beaten |
| 8 \N | Lasagna noodles, uncooked |
| 1½ cup | Parmesan cheese |
| 3 cups | Mozzarella cheese |
Recipe by: Simmer & Savor Luncheon 2/15/95 Coat a large pot with non stick spray. Add butter and melt over medium hea Spread one-third of chicken vegetable mixture in baking dish. Top with one-