| 8 | | uncooked lasagna noodles |
| 2 | tbsp. | butter or margarine |
| 1 | tsp. | minced fresh garlic |
| 1 | cup | sliced zucchini |
| 1 | cup | yellow, red or green pepper, cut into 1 inch pieces |
| 1/2 | cup | red onion-coarsely chopped |
| 1/2 | tsp. | salt |
| 1/4 | tsp. | pepper |
| 2 | tbsp. | fresh basil-torn (or 2 tsp. dried basil) |
| 1 | tsp. | fresh oregano-chopped (or 1/4 tsp. dried oregano) |
| 1 | | egg, slightly beaten |
| 1 | cup | Mozzarella cheese-shredded |
| 1/2 | cup | freshly grated Parmesan Cheese |
| 15 | oz. carton | ricotta cheese(or 12 oz. cottage cheese) |
| 2 | cups | ripe tomatoes-cut into 1/2 inch pieces |
|
Herb Sauce |
| 2 | tbsp. | butter or margarine
|
| 2 | tbsp. | all-purpose flour |
| 1/4 | tsp. | salt |
| 1/4 | tsp. | pepper |
| 1 | cup | milk |
| 1 | cup | Mozzarella cheese-shredded |
| 1/4 | cup | parsley-chopped fresh |
| 1 | tbsp. | fresh basil ( or 1 tsp. dried basil) |
| 2 | tbsp. | Parmesan cheese-freshly grated |