OK, almost forgot that you all were promised a new recipe that the Phactors recently worked out.  The major innovation is searing the fruits.
Ingredients: 6-8 tsp olive oil; 6 cups peeled diced eggplant; 1 medium zucchini, diced; ½ cup chopped green pepper; 
1 pound fresh portabella mushrooms, diced;
1 small onion, chopped; 2 cloves garlic, minced; 28 oz can Italian tomatoes, chopped w. juice; 1 bay leaf; 2 tsp oregano; salt & pepper; 16 oz ricotta cheese; 2 eggs, beaten; 
½ cup parsley chopped; ¼ tsp salt; 12 sheets no boil lasagna noodles; 1 cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese.
Instructions: Using 1 tsp of olive oil for each the zucchini & pepper,
mushrooms, and eggplant, sear the diced fruits (yes, these are fruits or
fruiting bodies) separately and in one layer, on high heat until a bit of
browning occurs on the surfaces and corners. 
A non-stick pan is almost essential. 
Set the seared fruits aside.  
Saute the onion & garlic in 1 tsp of olive oil.  When transparent and softened, add chopped
tomato & juice then bay leaf, oregano, salt & pepper to taste.  Simmer until thickened.  Combine with seared fruits.
Combine ricotta cheese, eggs, parsley, and salt.  Oil a 9x12” baking dish.  Put a scanty layer of the sauce/fruit mix in
the bottom.  Cover with 4 sheets of
lasagna noodle.  Spoon about 1/3d of the
ricotta cheese over the noodles.  Top
with about 1/3 of the sauce mixture.  Sprinkle
with 1/3 of the mozzarella cheese. 
Repeat the noodle, ricotta, sauce, & mozzarella layer twice
more.  Cover with foil and bake at 350 F
for 50 min.  Uncover and sprinkle top
with Parmesan cheese.  Return to oven
bake for another 5-10 min.   
Notes: Searing the fruits dehydrates them, intensifies their
flavors, and makes them denser.  The
resulting lasagna will be less runny and richer in flavor.