|Olive oil||2 Tablespoon|
|Onions||2 , finely chopped|
|Dry shallots||3 , peeled and finely chopped|
|Garlic||3 Clove (15 gm), smashed and chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Celery stalks||2 , sliced|
|Zucchini||2 , diced with skin|
|Carrots||3 , pared and sliced|
|Chopped fresh tarragon||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Ground cloves||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Green peppers||2 , sliced|
|Pepper red||1 , sliced|
|Fresh mushrooms||1 Pound, cleaned and sliced|
|Tomatoes||3 , peeled and diced|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Grated romano cheese||1 Cup (16 tbs)|
|White sauce||5 Cup (80 tbs)|
|Grated gruyere cheese||1 Cup (16 tbs)|
|Lasagne noodles||1 Cup (16 tbs), cooked (in sheets or strips)|
Preheat oven to 350 Â°F (180 Â°C).
Heat oil in large saute pan over medium heat. Add onions, shallots and garlic; cook 6 minutes.
Add wine, stir and cook 3 minutes over high heat.
Add celery, zucchini and carrots; season with salt and pepper. Add all seasonings, mix and cover. Cook 10 minutes over medium heat.
Add remaining vegetables, season and mix. Cook 15 minutes, uncovered, over medium heat to evaporate most of the liquid.
Butter lasagne baking dish. Cover bottom with layer of noodles. Add layer of vegetables and sprinkle with Romano and Parmesan cheeses. Top with layer of white sauce.
Repeat layering procedure to fill dish. End with layer of noodles and cover with white sauce. Top with Gruyere cheese.
Bake 40 minutes in oven.