1. Boil lasagna noodles according to directions, but slightly underdone, Or use new lasagna noodles that require no cooking. Drain and set aside

2. In a processor or mixer combine ricotta, eggs parsley, and parmesan until blended. Do not overmix.

3. Slice eggplant and zucchini in 1/2 inch slices. Saute onion in a large pan in about 1 Tbs olive oil. Add eggplant and zucchini and saute briefly until limp. Season with salt and pepper. Vegetables must hold their shape.

4. Grease a 13 x 9 baking pan. If using uncooked noodles, spread 1/2 cup of sauce on the bottom of pan. If noodles are cooked, start by covering the bottom of the pan with noodles. Layer 1/3 of the ricotta cheese mix over the noodles. Lay 1/3 of the vegetables on top. Slice mozzerella and place 1/3 over the vegetables. Pour 1 cup of sauce over all. Repeat layering 2 more times. Try to end with a layer of noodles. Cover with sauce .

Bake in 350 degree oven for 45 minutes. Can be microwaved. Cover with saran wrap and cook on high about 20 minutes. Custard (cheese and eggs ) should be set.

other vegetable that will hold its shape.