Title: Chicken vegetable lasagna
 Categories: Pasta, Poultry
      Yield: 8 Servings
 
      1    Onion, medium -- minced
      2 tb Butter
      3    Cloves garlic -- minced
      2 c  Eggplant -- peeled & diced
      2    Zucchini,medium --
           Diagonally cut
      1    Green pepper -- diced
     28 oz Can tomato,whole drained &
           -chopped
      1 ts Oregano
    1/2 ts Salt
      1 ts Pepper
      1 c  Carrots -- shredded
     16 oz Ricotta cheese
      1    Egg -- beaten
      8    Lasagna noodles, uncooked
  1 1/2 c  Parmesan cheese
      3 c  Mozzarella cheese
 
  Coat a large pot with non stick spray.  Add butter and melt over
  medium heat. Add onion and garlic; saute until tender. Add chicken;
  cook until almost done.  Stir in eggplant, zucchini, green pepper,
  tomatoes, oregano, salt and pepper. Cook over medium heat 15-20
  minutes, stirring frequently. Remove from heat.  Stir in shredded
  carrots and cool. Combine ricotta cheese and egg in a small bowl. Add
  to chicken vegetable mixturel mix well and set aside. Cook lasagna
  noodles according to package. drain noodles; set aside. Greasea 12x
  9x2 baking dish. Spread one-third of chicken vegetable mixture in
  baking dish. Top with one-third parmesan cheese. one-third mozzarella
  cheese. then 4 noodles; repeat layers once. Top with remaining
  chicken vegetable mixture. Reserve remaingn cheese. cover and bake at
  350* for 45 minutes. Uncover and sprinkle with remaining parmesan and
  mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10
  minutes before serving.  Garnish with carrot culs and fresh parsley
  if desired. Serves 8.