1. chop vegetables and sautee in big wok.
2. boil water in pot and cook lasagna until aldente. lay flat on wax paper.
3. in a bowl, mix ricotta, fresh mozzarella, with oregano and basil.
4. transfere vegetables to another bowl while draining as much liquid as possible. put half of the vegetables back in the wok, save the rest for soup. mix tomato sauce with vegetables in wok.
6. put a thin layer of tomato sauce on bottom of baking pan, then noodles, then 1/2 wet cheese, 1/2 parmesean, 1/2 vegeatables, 1/3 shredded mozzarella. repeat, then top with noodles and remaining mozzarella.
7. at 450 F, bake for 40 minutes covered with tin foil and 5 more minutes uncovered.