Garden Veggie Lasagna

• 2 medium zucchini, sliced diagonally 1/4-in. thick
• 2 cups fresh broccoli florets
• 2 large carrots, julienned
• 2 medium sweet red peppers, julienned
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups finely chopped baby portobello mushrooms
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 3 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1-1/4 cups ricotta cheese
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons dried basil
• 12 no-cook lasagna noodles
• 3 cups shredded Italian cheese blend

1. Preheat oven to 425u0b0. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350u0b0.
2. Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.
4. Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

zucchini, fresh broccoli florets, carrots, sweet red peppers, olive oil, garlic, thyme, salt, pepper, baby portobello mushrooms, onion, garlic, olive oil, tomatoes, italian seasoning, salt, pepper, ricotta cheese, cream cheese, parmesan cheese, egg, basil, noodles, italian cheese

Taken from www.tasteofhome.com/recipes/garden-veggie-lasagna/ (may not work)