Zucchini Red Pepper Lasagna

• 1 carton (15 ounces) ricotta cheese
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 2 large eggs
• 3 tablespoons prepared pesto
• 2 cups sliced zucchini
• 2 cups sliced baby portobello mushrooms
• 2 tablespoons canola oil
• 2 jars (one 24 ounces, one 14 ounces) meatless spaghetti sauce
• 9 no-cook lasagna noodles
• 1 jar (12 ounces) roasted sweet red peppers, drained and chopped

1. In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil until tender; set aside.
2. Spread 1 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce.
3. Cover and bake at 375u0b0 for 45 minutes or until a thermometer reads 160u0b0. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

ricotta cheese, mozzarella cheese, eggs, pesto, zucchini, baby portobello mushrooms, canola oil, spaghetti sauce, noodles, sweet red peppers

Taken from www.tasteofhome.com/recipes/zucchini-red-pepper-lasagna/ (may not work)