Scrumptious Vegetable Lasagna

By martha-2

Ingredients

• Ingredients
• 9 whole wheat lasagna noodles
• 2 medium yellow summer squash, cut into 1/4-inch slices
• 2 medium zucchini, cut into 1/4-inch slices
• 1 large green pepper, chopped
• 1/2 pound sliced fresh mushrooms
• 1 large sweet onion, chopped
• 1 tablespoon olive oil
• 1 jar (25 ounces) marinara sauce
• 1 carton (15 ounces) fat-free ricotta cheese
• 9 slices reduced-fat provolone cheese, halved
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese

Preparation

Step 1

Directions
•Cook noodles according to package directions.

•Meanwhile, in a large nonstick skillet coated with cooking spray,
saute the squash, zucchini, green pepper, mushrooms and onion in oil
until tender.

•Drain noodles. Rinse in cold water and drain again. Spread 1/4 cup
marinara sauce in a 13-in. x 9-in. baking dish coated with cooking
spray. Top with three noodles, a scant 1 cup marinara sauce, 2 cups
vegetable mixture, 1/2 cup ricotta cheese, six halved slices of
provolone cheese, 2/3 cup mozzarella cheese and 1/3 cup Parmesan
cheese. Repeat layers twice.

•Cover and bake at 375° for 30 minutes. Uncover; bake 10-15
minutes longer or until bubbly. Let stand for 10 minutes before
cutting. Yield: 12 servings.