Vegetable Lasagna - cooking recipe

Ingredients

2 Tbsp. margarine
1 medium onion, minced
3 cloves garlic, minced
2 c. eggplant, peeled and diced
2 medium zucchini, sliced diagonally
1 large green pepper, chopped
9 to 10 lasagna noodles, cooked
1 1/2 c. grated Parmesan cheese
3 c. shredded Mozzarella
1 (28 oz.) can whole tomatoes, drained and chopped
1 tsp. oregano leaves
1/2 tsp. salt
1 tsp. pepper
1 c. shredded carrots
1 (16 oz.) carton Ricotta cheese
1 egg, beaten

Preparation

Coat Dutch oven with cooking spray.
Add margarine, onion and garlic; saute until tender.
Stir in eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper.
Cook over medium-high heat for 15 minutes, stirring frequently.
Remove from heat and stir in carrot.
Cool.