Ingredients:
3 tablespoons extra virgin olive oil
1 garlic cloves, crushed
1/2 teaspoon pepper
15 ounces fat-free cottage cheese or 15 ounces ricotta cheese
Pam cooking spray
2 red peppers, seeded, cut in 4
2 medium zucchini, trimmed, cut lengthwise 1/4-inch slices
1 large eggs
1/3 cup parmesan cheese
1 (26 ounce) jars chunky spaghetti sauce
1 eggplants, cut as above
1 (9 ounce) packages lasagna noodles, no boil
1/2 lb mushrooms, sliced 1/4-inch
8 ounces mozzarella cheese, shredded
1 teaspoon salt
12 basil leaves, chopped
Directions:
Preheat oven to 400 F.
In cup mix the oil and garlic.
with cooking spray, spray 2 large baking sheets.
Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
Reduce oven to 375 F.
In medium bowl, mix the ricotta, egg and parmesan.
Spread half the spaghetti sauce over bottom of 13×9-inch pan, on top, arrange 4 noodles, slightly overlapping.
Top with 1/2 of cheese mixture, and spread to partially cover noodles.
Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
Cover with 4 noodles, remaining sauce, and mozzarella.
Bake 50 minutes or until cheese melts and lasagna is heated through.
Let sit 30 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.