Vegetable Lasagne

Prep time : --- 1 hour --- Cooking time : 1 hour 20 minutes --- Makes 6 servings

--------------SAUCE --------

2 ------------------cans (28 ounces each) Italian plum tomatoes

1 ------------------medium-size onion

4 ------------------cloves garlic , minced

1/2 ----------------teaspoon dried thyme , crumbled

1 - 1/2 ------------cup chopped fresh basil

1 -1/2 -------------teaspoon salt

1/2 ----------------teaspoon black pepper

2 -------------------tablespoons four mixed with 1/4 cup cold water

---------------FILLING-------

1 --------------------medium-size eggplant , peeled and cut length-wise into 1/2-inch slices

2 -1/2 -------------tablespoons olive oil

2 -------------------small zucchini , peeled and cut lengthwise into 1/2-inch slices

2 -------------------small sweet green peppers , cored , seeded and cut into 1/2-inch strops

2 -------------------small sweet red peppers , cored , seeded and cut into 1/2-inch strips

1 --------------------cup grated Parmesan cheese

1 --------------------cup shredded mozzarella cheese

1 --------------------pound lasagne noodles , cooked until almost tender and drained .

3 -------------------cups low-fat ricotta cheese

-----------------FOR THE SAUCE ---------

In a 5-quart Dutch oven over moderately high-heat , bring tomatoes and their juice , onion , garlic , thyme , basil , salt and black pepper to a boil . Reduce heat to moderately low and simmer uncovered , stirring occasionally to break up tomatoes for 15 minutes . Slowly whisk in flour-water paste and simmer , stirring constanstlt , until sauce thichened --- about 2 minutes . Meanwhile , preheat the boiler .

------------------FOR THE FILLING --------

1) Brush both sides of eggplant slices using 1 tablespoon oil , place in a single layer in a 15 -1/2"x 10" x 1" pan , set in broiler to 5 to 6 minutes from the heat , broil 5 minutes on each side . Oil zucchini slices using another 1 tablespoon oil and broil for 3 minutes on each side . Toss peppers with the remaining 1/2 tablespoon oil and broil 7 minutes ; toss well and broil 7 more minutes more .

2) Reduce the oven temperature to 350*F . Blend the Parmesan and mozzarella and reserve .

3) Cover the bottom of an ungreased 13"x9"x2" baking dish 1/2 cup tomato sauce . Lay 4 lasagne noodles over sauce with edges overlapping . Now layer the lasagne , distributing each ingredients evenly , 3/4 cup tomato sauce , 1/2 cup Parmesan mixture , 1 cup ricotta , all eggplant slices , 3/4 cup tomato sauce and 4 lasagne noodles . Repeat laying twice , using zucchini in place of eggplant in the second layer and the pepper mixture in the third . Top with remaining sauce and Parmesan mixture .

4) Cover with foil , shiny side down , set on baking sheet and bake until bubbly --- 45 to 55 minutes . Let stand 10 minutes before serving .

Tip : the meal is ready in one pan --- enjoy .