1 large eggplant
1 medium zucchini, cleaned and sliced
1 tablespoon olive oil
1/2 cup packed yellow and green bell peppers, brushed with crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 inch) unbaked lasagna
1 cup ricotta and egg white cheese
1 cup grated Parmesan cheese
2 eggs
2 cups ricotta mixture
Preheat oven to 350 degrees F (175 degrees C).
Place the eggplant, zucchini, oil, bell peppers and garlic in a microwave safe bowl.
Cook over high heat, stirring, until sauce is warmed and mixture is smooth.
Fold in the 1/2 cup ricotta mixture into the blender with a spoon. Heat through, then pour ricotta mixture into the lasagna.
Bake in preheated oven for 25 minutes, stirring every 5 minutes. Remove baking sheet.