Colorful Vegetable Lasagna

Ingredients

• 16 ounce crimini mushrooms 
• 1 large eggs 
• 1.5 cups whole-milk ricotta cheese fat-free
• 3  garlic clove minced
• 8 ounces lasagne pasta sheets 
• 5 cups tomatoes divided
• 1 cup onion chopped
• 2 ounces parmesan fresh divided grated
• 8 ounces part-skim mozzarella cheese shredded divided
• 1 cup bell pepper red chopped ( 1 medium)
• 1 cup bell pepper yellow chopped ( 1 medium)
• 5 cups zucchini halved lengthwise thinly sliced

Equipment

• frying pan
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add bell peppers, onion, zucchini, and mushrooms; saut 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates.
4. Add garlic; saut 30 seconds.
5. Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
6. Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara.
7. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350 for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts.
8. Let stand 10 minutes.