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1) To prepare the crepe, put the eggs, milk, 4 tablespoons butter, flour, and salt into a blender and blend until smooth, make sure to scrape the sides of the blender. Cover and refrigerate for 1 hour, to allow the flour to absorb liquid.
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2) Heat a 10-inch nonstick pan over medium-high heat. Brush the pan with some of the remaining butter. Mix the batter throughly to blend well.
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Pour a 1/4 cup of the batter into the pan and tilt the pan to spread the batter evenly. Cook in the pan for about 11/2 minutes, then turn the crepe over and cook for another 30 seconds. Put crepe on parchment paper and continue to repeat until all the batter is gone, placing a sheet of paper in between each crepe. When done cover with suranwrap and put into the refrigerator.
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3) Slice the eggplant and soak them in a bowl of slightly salty water. Also slice the mushrooms, tomatoes, zucchini, and yellow squash.
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4) Mix together the ricotta, parmesan, parsley, salt, & pepper.
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5) To make the lasgana first put down a layer of crepes, making sure that the crepes go up the edge of the pan, then spread a 1/4 cup of the cheese mixture on top of the crepes. Now put a layer of eggplant and the zuchinni, then a layer of crepes, then a layer of the cheese mixture, then the a layer of the spinach, and mushrooms, then another layer of crepes, then a layer of the cheese mixture, then a layer of squash and tomatoes, top with the rest of the crepes, and the rest of the cheese mixture, then put the marinara sauce on top and cover it with the provalone cheese. Bake in a 350 degree oven, covered with foil, for about 25 minutes. Take off the cover and cook for another 5 minutes or until the cheese has browned.
