8 oz package lasagna noodles (gluten free) 2-3 medium tomatoes, diced small 8 oz can tomato sauce 6 oz can tomato paste 1 medium green pepper, seeded and diced fine. 2 small or 1 large yellow onion, diced small 1/2 tsp. rosemary 1 tsp. oregano 1/2 tsp. thyme. 1/2 tsp. basil 3 tsp. Italian seasoning mix 1/2 lb. fresh sliced mushrooms 1 medium broccoli bunch, washed and broken into small florets 1 large green zucchini, sliced thinly 1/4 cup fresh basil washed and chopped well 2 eggs slightly beaten 1 cup ricotta cheese, use lowfat if you like (dairy free and soy free)
Cook noodles according to directions on package. If your using the short-cut no cook noodles set aside. Combine chopped tomatoes, tomato sauce, tomato paste, chopped green pepper, half of the diced yellow onions, rosemary, oregano, thyme and dry basil in saucepan. Gently bring to a low boil, stir frequently while simmering covered for about 10 minutes.
Combine the sliced mushrooms, broccoli florets, diced red peppers, the other half of the diced yellow onions, thinly sliced zucchini and Italian seasoning mix. Toss gently.
In another bowl, mix fresh basil with the eggs and ricotta cheese.
Spread a small amount of the sauce mixture on the bottom of a 9x13 baking dish. Layer half the noodles, vegetables, sauce and ricotta cheese mixture. Repeat.
Bake in a preheated 375 degree oven for about 20-25 minutes, or until sauce is bubbly. Carefully remove from oven and let sit about 5 minutes before serving.