Vegetable Lasagna - cooking recipe

Ingredients

5 plum tomatoes, chopped
1 1/2 cups sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
1 medium carrot, shredded
1 small onion, chopped
3 garlic cloves, minced
1/4 cup olive or vegetable oil
1 can (12 oz.) tomato paste
1 cup vegetable broth
2 Tbsp. brown sugar
2 tsp. dried oregano
2 tsp. dried basil
1 tsp salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 egg
1 cup ricotta cheese
6 lasagna noodles, cooked and drained
1 cup (4 oz.) shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
2 Tbsp. grated Romano cheese
2 tsp. Italian seasoning

Preparation

In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion, and garlic on oil until crisp-tender. Stir in the tomato paste, broth, brown sugar, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.