Vegetable Lasagna - cooking recipe

Ingredients

3 Tbsp. peanut oil or vegetable oil
4 medium zucchini, coarsely chopped
1 large onion, chopped
1 green pepper, chopped
1 carrot, scraped and diced
1/2 c. celery, chopped
1 clove garlic, minced
2 (16 oz.) cans stewed tomatoes (undrained)
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. dry white wine
2 Tbsp. fresh parsley, chopped
2 Tbsp. Italian seasoning
1 tsp. dried sweet basil
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
3 qt. water
9 lasagna noodles
1 (16 oz.) carton Ricotta cheese
1 c. grated Parmesan cheese
2 c. (8 oz.) Swiss cheese, shredded

Preparation

Heat oil in Dutch oven; add zucchini, onion, green pepper, carrot, celery and garlic.
Saute 15 minutes over medium heat. Stir in next 9 ingredients; bring to a boil.
Cover; reduce heat and simmer 30 minutes.
Uncover and simmer another 45 minutes until sauce is thickened, stirring occasionally.
Combine water and salt; bring to a boil.
Add lasagna noodles and boil uncovered for 12 to 15 minutes or until just tender.
Drain.
Spread 1/4 of the sauce in lightly greased 13 x 9 x 2-inch baking dish.
Top with three noodles and one-quarter of cheeses.
Repeat until remaining ingredients are used.
Bake, uncovered, at 350\u00b0 for 35 to 40 minutes.
Let stand five minutes before serving.
Serves 8.