Ratatouille Lasagna

Ingredients:
9 lasagna noodles
3 zucchini (cubed)
1 eggplant (cubed)
3 bell peppers (preferably red, but green works as well) (cubed)
8 oz. stewed tomatoes
8 oz. tomato sauce
2 large onions (cubed)
tsp. black pepper
2 Tbsp. olive oil
2 tsp. sugar
Salt to taste
1 ball fresh mozzarella (sliced thin)
1 c. cream

Directions:
1. Preheat the oven to 375 F.
2. Chop the eggplant, onions, and peppers into rough cubes (~ 1 in./side) and sautee in olive oil on
medium heat for 5 minutes. Then add the zucchini (also chopped into ~ 1 in. cubes), the stewed
tomatoes, tomato sauce, pepper, sugar, and salt and let simmer covered for around 2 hours on
low/medium heat. Stir occasionally.
3. Grease casserole dish. Place 3 lasagna noodles side by side into the dish. Add a layer of the
ratatouille and a layer of the thin-sliced noodles. Top with 3 more lasagna noodles and repeat
layering. Add last 3 lasagna noodles. Pour cream over the top of the assembled lasagna and
cover with the last of the ratatouille.
4. Cover dish with aluminum foil.
5. Bake covered for 30 min. Remove foil and continue baking for 15 minutes. Serve hot.