Fresh Vegetable Lasagna

Ingredients

• 1 large eggs 
• 1.5 cups whole-milk ricotta cheese fat-free
• 8 oz mushrooms fresh sliced
• 2  garlic clove minced
• 5 cups tomatoes 
• 8 oz no boil lasagna noodles 
• 0.5 cup parmesan cheese divided freshly grated
• 8 oz part-skim mozzarella cheese shredded divided
• 1 medium size bell pepper red chopped
• 0.5 teaspoon salt 
• 1 medium size bell pepper yellow chopped
• 1  onion yellow chopped
• 1.5 lb zucchini halved lengthwise thinly sliced

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 45
2. 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 35
3. Toss together vegetables and salt in a bowl.
4. Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.
5. Spread 1 cup Basic Marinara Sauce in a 13- x 9-inch 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.
6. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
7. Bake, covered, at 350 for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden.
8. Let stand 10 minutes.
9. Note: We tested with Ronzoni Oven Ready Lasagna.