Instructions: Cook the lasagna noodles according to package directions.

Preheat oven to 350 degrees.

While the pasta is cooking, heat the oil in a frying pan and saute the onion and garlic until they start to soften. Stir in the parsley, cilantro, salt, pepper, basil, and oregano. Add the jalapeno, tomatoes, and salsa in the blender, blend, then stir into the onion and garlic mixture.

Note: I dont seed the tomatoes. The fiber in the seeds is good for you.

Beat the eggs in a small bowl, then, with a fork, beat the ricotta cheese into the eggs a little at a time.

Drain the cooked lasagna noodles and lay them in the bottom of a lightly greased 9 X 13inch baking pan. Make sure the noodles overlap. Spread half of the ricotta-egg mixture on the noodles, then layer half the greens, zucchini, olives, and Swiss and cheddar cheeses. Top with half of the tomato mixture. Repeat the process. Top with the Romano cheese and bake at 350 degrees for 45 minutes or until heated through and bubbly.

SERVING SUGGESTIONS: A slice of this lasagna coupled with a spinach salad, a little bruschetta, and a glass of dry red wine makes me want to sing the praises of Italian cooking Southwestern style.

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