Vegetarian Lasagna

In large Dutch oven, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, about 6 minutes.

Add zucchini, red peppers, eggplant, bay leaf, thyme, oregano, salt and pepper; cook, stirring, until edges of eggplant are golden, about 10 minutes.

Stir in tomatoes, breaking up with back of spoon; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.

In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups (500 mL) of the mozzarella and Parmesan cheese. Set aside.

In large pot of boiling salted water, cook noodles until almost tender, 6 minutes. Drain and transfer to cold water. Drain again and arrange one-third of the noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish. Cover with 1 cup (250 mL) of the vegetable sauce.

Top with one-third of the remaining noodles; spread with one-third of the remaining vegetable sauce, then dot with half of the cheese filling. Starting with noodles, repeat layers once.

Top with remaining noodles; spread with remaining sauce. Sprinkle with remaining mozzarella cheese.

Cover loosely with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and heated through, about 25 minutes. Let stand for 10 minutes before serving. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Reheat, covered, in 375°F/190°C oven for 30 minutes; uncover and reheat for 15 minutes longer.)