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Sauce
Heat butter and olive oil in a medium saucepan and sauté the onion.
Add the celery and zucchini and cook for 5 minutes.
Add mushrooms and cook 5 more minutes.
Incorporate tomato purée and then season with salt and pepper.
Bring to a boil over high heat and simmer for 45 minutes over medium heat.
At the end of cooking, add the basil and then set aside, covered, for 10 minutes.
Preheat oven to 190°C (375°F).
Cover the bottom of a 20 cm x 33 cm (8 in. x 13 in.) lasagna dish with sauce. Place 4 lasagna noodles over sauce and then cover with generous amount of sauce.
Top with a little Parmesan, ricotta, and mozzarella. Repeat to create 5 or 6 layers (alternating pasta, sauce, and cheese).
Bake for 1 hour. After removing lasagna from the oven, set it aside for 10 minutes before serving.
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