Vegetable Lasagna

• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 3/4 cup chopped celery
• 3 garlic cloves, minced
• Cooking spray
• 2 1/2 cups coarsely chopped zucchini
• 2 cups peeled, chopped tomato
• 2 cups sliced fresh mushrooms
• 3/4 cup shredded carrot
• 2 tablespoons red wine vinegar
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 (6-ounce) can no-salt-added tomato paste
• 2 cups part-skim ricotta cheese
• 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
• 6 cooked lasagna noodles (cooked without salt or fat)
• 2 tablespoons grated Parmesan cheese

1. Saute first 4 ingredients in a Dutch oven coated with cooking spray over medium-high heat until tender. Stir in zucchini and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat.
2. Preheat oven to 350u0b0.
3. Combine ricotta cheese and 3/4 cup mozzarella cheese. Spoon 2 cups vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Place 3 noodles lengthwise in a single layer over vegetable mixture; top with half of ricotta cheese mixture. Repeat layers, ending with vegetable mixture. Cover and bake at 350u0b0 for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 8 to 10 additional minutes or until cheeses melt. Let stand 10 minutes before serving.

onion, green bell pepper, celery, garlic, cooking spray, zucchini, tomato, mushrooms, shredded carrot, red wine vinegar, italian seasoning, salt, pepper, salt, salt, ricotta cheese, mozzarella cheese, lasagna noodles, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetable-lasagna-0 (may not work)