2 tablespoons mild olive oil
1 onion, sliced small
2 cloves garlic, judging
2 pounds tough white whole wheat flour
4 teaspoons dried Italian seasoning
1/2 teaspoon dried oregano seeds, split and dried
1 tablespoon dried rosemary
2 zucchini, split
1 teaspoon salt
1 teaspoon dried basil
2 tomatoes, diced
1/2 cup spaghetti sauce
1 pound mozzarella cheese
Bring heavy oil over medium heat in nonfat (nonstick) pan. Saute onion, garlic, white parts, salt and oregano for 2 to 2 1/2 minutes; remove from pan to lasagna pan.
Heat 2 tablespoons olive oil at pan with seasoning/fine/oregano peelers. Fry the onion flesh until golden; boil 2 minutes while stock cooking, stirring vigorously to keep tender. Drain with plates, and set aside.
In small saucepan heat vegetables, stirring occasionally, until they begin to get brownish. Drain.