VEGETARIAN (NOT VEGAN) LASAGNA
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Ingredients:

     - 1 large onion, chopped
     - 2 cloves garlic, minced
     - 1 medium green pepper, chopped
     - 4 medium zucchini, coarsely chopped
     - 1/2 cup celery, chopped
     - 5 tablespoons oil
     - 2 1-pound cans tomatoes
     - 1 8-ounce can tomato sauce
     - 1 6-ounce can tomato paste
     - 1/2 cup dry vermouth
     - 1 medium carrot, chopped
     - 1/4 cup parsley, chopped
     - 2 teaspoons oregano
     - 1 teaspoon basil
     - 1 teaspoon salt
     - 1/2 teaspoon thyme
     - 1/4 teaspoon pepper
     - 9 wide, curly lasagna noodles, cooked
     - 2 cups (1 pound) ricotta cheese
     - 12 ounces mozzarella cheese, cut in thin slices
     - 1 1/2 cups Parmesan cheese, grated

Utensils:

     - Large frying pan with cover
     - 13" by 9" roasting pan

Instructions:

1. In the large frying pan, cook onion, garlic, green pepper, zucchini,
and celery in oil over medium heat for 15 minutes, stirring frequently.

2. Stir in tomatoes, tomato sauce, tomato paste, vermouth, carrot,
parsley, and seasonings.  Bring to a boil, stirring to break up
tomatoes.  Reduce heat and simmer, covered, for 30 minutes.  Remove
cover and boil to reduce sauce to measure 5 cups.

3. Spread about 1/4 of the sauce over the bottom of the roasting pan.
Arrange 3 noodles on top; dot with 1/3 ricotta; arrange 1/4 mozzarella
cheese on top and sprinkle with 1/4 of the Parmesan cheese.  Repeat
procedure twice.

4. Spread the remaining mozzarella cheese and sprinkle with remaining
Parmesan cheese.  Bake in a 350 oven for 30 to 45 minutes or until
bubbly.  Let stand 5 minutes before cutting into squares.

Yield: 9 servings.

Source: San Jose Mercury News, Sunday, January 27, 1991, sent in by
Dolores Gruno, who said she would never have taken the time to write out
this lengthy recipe "if it wasn't exceptional."