French Style Lasagna

Ingredients

• 1 tablespoon olive oil 
• 2 cups eggplant chopped
• 2 cups to 3 sized squashes yellow chopped
• 2 cups zucchini chopped
• 1 cup onion chopped
• 1 cup bell pepper red chopped
• 14.5 oz canned tomatoes diced organic undrained canned
• 1 cup tomato sauce organic (from 15-oz can)
• 1 teaspoon basil dried
• 1 teaspoon herbs de provence dried
• 1 teaspoon salt 
• 1 lb lasagne pasta sheets uncooked
• 8 oz mozzarella fresh sliced
• 7 oz crème fraîche 
• 4 oz mozzarella cheese shredded
• 0.3 cup parmesan shredded

Equipment

• frying pan
• oven
• aluminum foil
• glass baking pan

Directions

1. Heat oven to 350°F. In 12-inch skillet, heat oil over medium heat.
2. Add eggplant, squash, zucchini, onions and bell pepper; sauté until vegetables are tender. Stir in tomatoes, tomato sauce, basil, herbes de Provence and salt.
3. Heat to boiling. Cook until thickened.
4. Cook lasagna noodles as directed on package until almost al dente.
5. Drain.
6. Into 13x9-inch (3-quart) glass baking dish, spoon one-fourth of the vegetable mixture.
7. Add layer of lasagna noodles; top with another one-fourth of vegetable mixture.
8. Add sliced mozzarella, another layer of noodles and half of remaining vegetable mixture. Dollop crème fraîche over top.
9. Add another layer of noodles and remaining vegetable mixture. Top with shredded mozzarella cheese and the Parmesan cheese. Cover dish with foil.
10. Bake 30 minutes. Uncover; bake 15 minutes longer or until golden brown and bubbly.