-
1
Cut zucchini, eggplant, and green and red peppers into 3/4 inch pieces.
-
2
In a 12 inch skillet over medium-high heat, in 3 tablespoons hot olive oil, cook peppers until tender-crisp.
-
3
Stir in eggplant, zucchini, 2 teaspoons sugar, 1 t. salt and the water;over high heat, heat to boiling.
-
4
Reduce heat to low;cover and simmer 15 minutes or until vegetables are tender.
-
5
Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates.
-
6
Meanwhile, prepare lasagna noodles as lable directs, but do not add salt to water; drain.
-
7
Prepare sauce: In 4-quart saucepan over medium heat, cook onion in remaining 1 tablespoon of olive oil until very tender.
-
8
Add tomatoes and their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; heat to boiling.
-
9
Reduce heat to medium; cook, uncovered 15 minutes.
-
10
Preheat oven to 375 degrees.
-
11
In a 13x9 inch glass or ceramic baking dish arrange one-fourth of lasagna noodles, overlapping to fit.
-
12
Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of grated cheese. Repeat layering twice; top with remaining noodles, sauce and cheese.
-
13
Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned.
-
14
Remove lasagna from oven; let stand 10 minutes for easier serving. Serve with parmesan cheese, if desired.
