Ingredients:
olive oil flavored cooking spray
2 medium bell peppers, cut into 1-inch pieces
1 medium onions, cut into 8 wedges, separated into pieces
4 cups zucchini, sliced ( 2 medium)
3 cups mushrooms, sliced ( 8 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onions, chopped
2 tablespoons finely chopped garlic
1 (28 ounce) cans progresso tomato puree
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese ( 16 oz)
1 cup shredded parmesan cheese ( 4 oz)
Directions:
Heat oven to 450 F.
Spray 15x10x1″ pan with cooking spray, and place bell peppers, onion, zucchini and mushrooms in a single layer in the pan.
Spray vegetables with cooking spray; sprinkle with 1/2 tsp salt and the pepper.
Bake uncovered 20-25 min, turning vegetables once, until vegetables are tender.
Meanwhile, spray 2-qt saucepan with cooking spray and cook chopped onion and garlic in saucepan over medium heat for 2 minutes, stirring occasionally.
Stir in remaining sauce ingredients- Heat to boiling; reduce heat.
Simmer uncovered 15-20 min or until slightly thickened.
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 13×9″ (3-qt) glass baking dish with cooking spray.
Spread 1/4 cup of the sauce in dish; top with 3 noodles.
Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture.
Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
Bake lasagna uncovered 20-25 min or until hot- Let stand 10 min before cutting.
Servings: 10
Time preparation: 20 min.
Time total: 45 min.