Garden Vegetable Lasagna Recipe

Preheat the oven to 350 degrees.

In a heavy saucepan, heat oil and saute onion until translucent, about 3 minutes. Add garlic and saute for 2 minutes. Then add the mushrooms, broccolo, zucchini, eggplant, celery, carrots, and red and green peppers, and saute until tender. Add reserved tomato liquid and bring to a boil, then add basil, marjoram and 2 1/4 cups tomatoes. Season to taste with pepper, remove from heat and cool.

In a medium bowl, combine ricotta cheese, Parmesan cheese, egg substitute and parsley; set aside.

Combine 1 1/4 cups mozarella cheese with the cooled vegetable mixture and set aside.

In a 9x6-inch baking pan, layer two cooked noodles on the bottom. Cover with half of the ricotta mixture, half of the vegetable mixture, then repeat using remaining mixtures and two more noodles.Top with remaining two noodles. Cover with remaining 1 cup tomatoes and sprinkle with remaining 1/4 cup mozarella cheese.

Bake, covered, for 1 hour. Uncover and bake for an additional 30 minutes. Remove from oven and let stand for 15 minutes before serving.