|Canola oil||2 Tablespoon|
|Zucchini||1 Cup (16 tbs), halved|
|Green bell pepper||1 Cup (16 tbs), diced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Eggplant||1 Cup (16 tbs), diced|
|Onion||3⁄4 Cup (12 tbs), sliced|
|Garlic||2 Clove (10 gm), minced|
|Plum tomatoes||1 1⁄4 Cup (20 tbs), chopped|
|Basil||2 Tablespoon, chopped|
|Parsley||2 Tablespoon, chopped|
|Ground black pepper||1⁄4 Teaspoon|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Parmesan cheese||3⁄4 Ounce, grated|
|Lasagna noodles||6 Ounce, cooked, drained|
|Bechamel sauce||1 Tablespoon|
1. To prepare ratatouille, in large nonstick skillet, heat oil; add zucchini, bell pepper, mushrooms, eggplant, onion and garlic. Cook over medium-high heat, stirring, until eggplant softens and vegetables are crisp-tender, 5 minutes. Stir in tomatoes, basil, parsley, salt, black pepper and 1/4 cup water; bring to a boil. Reduce heat to low; simmer, stirring frequently, 10 minutes. Let cool.
2. Preheat oven to 350°F. Spray an 11 x 7" baking pan with nonstick cooking spray.
3. To prepare filling, in medium bowl, combine ricotta, Parmesan cheese and egg, blending well. Place 3 lasagna noodles in prepared baking pan; layer with half the cheese mixture, the ratatouille and the remaining cheese mixture; cover with the remaining 3 lasagna noodles. Pour prepared Bechamel Sauce over top. Cover with foil; bake 30 minutes, or until bubbly. Let stand 10 minutes before serving.