Fresh Vegetable Lasagna

• 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 teaspoon salt
• 1 1/2 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 (8-oz.) package no-boil lasagna noodles

1. Preheat oven to 450u0b0. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350u0b0. Toss together vegetables and salt in a bowl.
2. Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan 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 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
4. Bake, covered, at 350u0b0 for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
5. Note: We tested with Ronzoni Oven Ready Lasagna.

zucchini, mushrooms, garlic, vegetable cooking spray, red bell pepper, yellow bell pepper, yellow onion, salt, ricotta cheese, egg, mozzarella cheese, parmesan cheese, noodles

Taken from www.myrecipes.com/recipe/fresh-vegetable-lasagna (may not work)