Roasted-vegetable Lasagna

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• olive oil flavored cooking spray
• 2 medium bell peppers, cut into 1-inch pieces
• 1 medium onion, 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 onion, chopped
• 2 tablespoons finely chopped garlic
• 1 (28 ounce) can 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)

Recipe

• 1 heat oven to 450ºf.
• 2 spray 15x10x1" pan with cooking spray, and place bell peppers, onion, zucchini and mushrooms in a single layer in the pan.
• 3 spray vegetables with cooking spray; sprinkle with 1/2 tsp salt and the pepper.
• 4 bake uncovered 20-25 min, turning vegetables once, until vegetables are tender.
• 5 meanwhile, spray 2-qt saucepan with cooking spray and cook chopped onion and garlic in saucepan over medium heat for 2 minutes, stirring occasionally.
• 6 stir in remaining sauce ingredients- heat to boiling; reduce heat.
• 7 simmer uncovered 15-20 min or until slightly thickened.
• 8 cook and drain noodles as directed on package.
• 9 rinse noodles with cold water; drain.
• 10 mix cheeses; set aside.
• 11 reduce oven temperature to 400ºf.
• 12 spray 13x9" (3-qt) glass baking dish with cooking spray.
• 13 spread 1/4 cup of the sauce in dish; top with 3 noodles.
• 14 layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture.
• 15 repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
• 16 bake lasagna uncovered 20-25 min or until hot- let stand 10 min before cutting.