Cook noodles. When done, drizzle with a little oil and set aside.
In meantime, chop mushrooms, pepper,
onion, and garlic finely. Place in large
microwave safe bowl. Add olive oil. Cover.
Microwave on high 5 minutes. Add tomatoes,
sauce, salt, pepper, vegetable stock,
parsley, sugar, and basil.
Microwave on high for 10 minutes, reduce
to simmer, and microwave 20 minutes.
Preheat oven to 375 degrees. In another bowl,
combine ricotta, eggs, salt, nutmeg, snipped parsley, and grated Romano
Slice the zucchini lengthwise into long
In a 3 quart oblong dish, assemble the
lasagna by layering noodles, zucchini
strips, vegetable sauce, and grated
mozzarella. Bake 30-40 minutes, or until
lasagna is bubbling and browned.