French Style Lasagna

Heat oven to 350F. In 12-inch skillet, heat oil over medium heat.

Add eggplant, squash, zucchini, onions and bell pepper; saut until vegetables are tender. Stir in tomatoes, tomato sauce, basil, herbes de Provence and salt.

Heat to boiling. Cook until thickened.

Cook lasagna noodles as directed on package until almost al dente.

Drain.

Into 13x9-inch (3-quart) glass baking dish, spoon one-fourth of the vegetable mixture.

Add layer of lasagna noodles; top with another one-fourth of vegetable mixture.

Add sliced mozzarella, another layer of noodles and half of remaining vegetable mixture. Dollop crme frache over top.

Add another layer of noodles and remaining vegetable mixture. Top with shredded mozzarella cheese and the Parmesan cheese. Cover dish with foil.

Bake 30 minutes. Uncover; bake 15 minutes longer or until golden brown and bubbly.