How to make vegetable lasagna

Ingredients

• 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
• 1 (8-oz.) package sliced fresh mushrooms
• 2 garlic cloves, minced
• Vegetable cooking spray
• 1 medium-size red bell pepper, chopped
• 1 medium-size yellow bell pepper, chopped
• 1 yellow onion, chopped
• 1/2 tablespoon salt
• 11/2 cups fat-free ricotta cheese
• 1 large egg
• 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided

1.Preheat oven to 450°. Bake mushrooms,  zucchini, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender. Stir halfway through. Repeat process with onion and bell peppers. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

2.Stir together egg, ricotta, 1/4 cup grated Parmesan cheese, and 1 1/2 cups shredded mozzarella cheese.

3.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. Sprinkle with remaining 1/4 cup grated Parmesan and 1/2 cup shredded mozzarella.

4.Bake, covered, at 350° for 45 minutes.Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.