Healthified Roasted Vegetable Lasagna

Ingredients

Roasted Vegetables

• 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

Tomato Sauce

• 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

Lasagna

• 12 uncooked lasagna noodles
• 2 cups shredded part-skim mozzarella cheese (12 ounces)
• 1/2 cup freshly grated Parmesan cheese (2 ounces)

Directions

1. 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.
2. Meanwhile, prepare Tomato Sauce.
3. 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.
4. Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
5. 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.
6. Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.