1 lb zucchini; diced
1 small onion; chopped
28 oz tomatoes; canned
6 oz tomato paste; canned
6 oz red wine
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp red pepper flakes
1/2 tsp salt
2 cloves garlic; minced
12 lasagna noodles
1 tsp salt
16 oz mozzarella cheese; grated
15 oz ricotta cheese
2 medium eggs
3 tbsp butter
3 tbsp flour
1/4 tsp nutmeg; ground
1/4 tsp salt
1 1/2 cup milk; room temperature

1. In 4 quart saucepan, over high heat, cook zucchini, onion and garlic, stirring frequently, until most pan juices evaporate. Add tomatoes with their liquid, tomato paste, wine, basil, oregano, thyme, red pepper flakes and 1/2 tsp salt. Heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.

2. Preheat oven to 375F.

3. Boil water, add salt to pot and stir, then put in noodles and cook approximately 8-10 minutes or till al dente.

4. In medium size bowl, mix mozzarella, ricotta and eggs. Set aside.

5. In 2 quart saucepan over medium heat, melt butter. Stir in flour, nutmeg and 1/4 tsp salt until blended, cook 1 minute. Gradually stir in milk, cook, stirring constantly until sauce thickens and is smooth. Remove from heat.

6. Lightly oil 13 x 9 inch baking dish. Evenly spoon about 1/2 cup red sauce in bottom of dish. Arrange layer of 4 noodles over sauce, overlapping to fit. Spoon 1/3 of cheese mixture over noodles and spread 1/3 of white sauce over cheese. Top with 1/3 of red sauce. Arrange another layer of 4 noodles over sauce, overlapping to fit. Repeat layering of cheese mixture, white sauce and red sauce. Arrange last layer of 4 noodles over sauce, overlapping to fit. Repeat layering the last of the cheese mixture, white sauce and red sauce.

7. Bake lasagna for 45 minutes or until heated through. Remove from oven and let stand 15 minutes.

Serve while warm.