Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion, medium -- minced
2 tb Butter
3 Cloves garlic -- minced
2 c Eggplant -- peeled diced
2 Zucchini,medium --
Diagonally cut
1 Green pepper -- diced
28 oz Can tomato,whole drained
-chopped
1 ts Oregano
1/2 ts Salt
1 ts Pepper
1 c Carrots -- shredded
16 oz Ricotta cheese
1 Egg -- beaten
8 Lasagna noodles, uncooked
1 1/2 c Parmesan cheese
3 c Mozzarella cheese

Coat a large pot with non stick spray. Add butter and melt over
medium heat. Add onion and garlic; saute until tender. Add chicken;
cook until almost done. Stir in eggplant, zucchini, green pepper,
tomatoes, oregano, salt and pepper. Cook over medium heat 15-20
minutes, stirring frequently. Remove from heat. Stir in shredded
carrots and cool. Combine ricotta cheese and egg in a small bowl. Add
to chicken vegetable mixturel mix well and set aside. Cook lasagna
noodles according to package. drain noodles; set aside. Greasea 12x
9x2 baking dish. Spread one-third of chicken vegetable mixture in
baking dish. Top with one-third parmesan cheese. one-third mozzarella
cheese. then 4 noodles; repeat layers once. Top with remaining
chicken vegetable mixture. Reserve remaingn cheese. cover and bake
at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan
and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10
minutes before serving. Garnish with carrot culs and fresh parsley
if desired. Serves 8.

Recipe By : Simmer Savor Luncheon 2/15/95

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