Lasagne alle verdure – Veggie lasagna   EASY prep: 20 minutes cooking time: 40 minutes for 4 persons calories per portion 457   suggested wine: Barbera of Monferrato “La Monella” Braida cellars (Piemonte region, red)   (for cooking Italian style, you would use an accurate scale. Ingredients are by weight rather than volume) 250 g = 8.82 ounces of lasagne egg noodles 150 g = 5.29 ounces of zucchini 100 g = 3.53 oz. red bell peppers 100 g = 3.53 oz. yellow bell peppers 100 g = 3.53 oz. eggplant 300g = 10.58 oz. crushed tomatoes 4 spoonfuls (approx) olive oil 1 onion 1 clove of garlic (just one clove, not a whole head) 80 g = 2.82 oz. grated parmigiano salt   1.    Wash and dice (“cut into tiny dice”) the zucchini and eggplant, cut the peppers into small strips. Dice finely the onion and garlic, and cook them in three spoonfuls of oil in a pan until they “wilt”; unite the prepared vegetables, and let them cook for ten minutes, stirring occasionally. Add the crushed tomato and two spoonfuls of water, add salt and cook another ten minutes.   2.    Boil the lasagna noodles a few at a time in abundant boiling salted water, draining them when “al dente” with a draining ladle, and lay them out to dry on a cloth.  Heat your oven to 356 degrees Farenheit.   3.    Oil a pyrex baking dish with a spoonful of olive oil, and cover the bottom with a layer of lasagne noodles. Layer alternately the vegetable mixture and layers of noodles, alternating until you’ve used up the ingredients.   4.    Put the lasagne into the oven, and let them cook for 15 minutes. Five minutes before the end of baking, sprinkle the surface with the parmigiano.