ZESTY VEGETABLE LASAGNA

By sarey

Ingredients

• 2-1/2 C RICOTTA CHEESE
• 1 C ROMANO CHEESE, GRATED
• 3 CLOVES GARLIC, FINELY CHOPPED
• 1 T DRIED OREGANO
• 1 T DRIED BASIL
• 1 LARGE EGG
• 1 t EACH--SALT, PEPPER, CRUSHED RED PEPPER
• 2 T OLIVE OIL
• 1 # SHROOMS, FINELY CHOPPED
• 1 LARGE ONION, SLICED 1/4 INCH THICK
• 2 EACH--RED AND YELLOW BELL PEPPERS, SEEDED AND SLICED INTO 1/4 INCH STRIPS
• 2 SMALL ZUCCHINI, GRATED
• 4-1/2 C MARINARA SAUCE
• 1 # NO BOIL LASAGNA NOODLES
• 1-1/2 # MOZZARELLA CHEESE IN THIN SLICES

Preparation

Step 1

MAKE THE FILLING:
COMBINE THE RICOTTA AND ROMANO, GARLIC, HERBS, AND EGG WITH 1/2 t EACH OF SALT AND PEPPER AND THE CRUSHED RED PEPPER IN A BOWL AND SET ASIDE. HEAT 1 T OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE SHROOMS AND COOK UNTIL GOLDEN, ABOUT 3 MINUTES. ADD THE REMAINING TABLESPOON OF OIL, ONIONS, AND PEPPERS AND COOK UNTIL SLIGHTLY SOFTENED--ABOUT 4 MINUTES. ADD THE ZUCCHINI AND REMAINING SALT AND PEPPER. TOSS AND COOK UNTIL ZUCCHINI IS TENDER.

ASSEMBLE:
HEAT OVEN TO 350, POUR 1-1/2 C SAUCE INTO A DEEP DISH. LAYER 5 LASAGNA NOODLES OVER THE SAUCE. TOP WITH HALF OF THE COOKED VEGGIES AND A THIRD OF THE MOZZARELLA. LAYER WITH 5 MORE NOODLES AND SPREAD HALF THE RICOTTA MIXTURE OVER THE NOODLES. TOP WITH 1 C OF SAUCE AND ADD ANOTHER LAYER OF NOODLES. ADD THE REMAINING VEGGIES, ANOTHER THIRD OF THE MOZZARELLA, AND A LAYER OF NOODLES. SPREAD ON THE REMAINING RICOTTA MIXTURE, 1 C OF SAUCE AND THE LAST LAYER OF NOODLES. ADD THE REMAINING SAUCE AND MOZZARELLA. COVER WITH FOIL AND BAKE UNTIL BUBBLY, ABOUT 1 HOUR, 20 MINUTES. LET THE LASAGNA COOL SLIGHTLY BEFORE SERVING.