Vegetable Lasagna Recipe

In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. In a large bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-in. square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mixture, noodles and vegetable mixture. Sprinkle with cheeses and Italian seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting. Yield: 4-6 servings.