Fresh Vegetable Lasagna

By debrcovey

Ingredients

• 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
• 1 (8-oz.) package sliced fresh mushrooms
• 2 garlic cloves, minced
• Vegetable cooking spray
• 1 medium-size red bell pepper chopped
• 1 medium-size yellow bell pepper, shoppe
• 1 yellow onion, chopped
• 1/2 tsp. salt
• 1 1/2 cups fat-free ricotta cheese
• 1 large egg
• 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 5 cups Basic Marinara Sauce
• 1 (8-oz.) package no-boil lasagna noodles

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 450. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350. Toss together vegetables and salt in a bowl.
2. Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated parmesan cheese.
3. Spread 1 cup Basic Marinara Sauce in a 13x9" baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella nd 1/4 cup grated parmesan.
4. Bake, covered, at 350 for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.