Ingredients
2
medium bell peppers (any color), cut into 1-inch pieces
1
medium onion, cut into 8 wedges and separated into pieces
2
medium zucchini, sliced (4 cups)
8
ounces mushrooms, sliced (3 cups)
1/4
teaspoon salt
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
2
tablespoons finely chopped garlic
1
can (28 ounces) crushed tomatoes, undrained
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
3
tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon crushed red pepper
12
uncooked lasagna noodles
2
cups shredded part-skim mozzarella cheese (12 ounces)
1/2
cup freshly grated Parmesan cheese (2 ounces)
Preparation
Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.
