Scrumptious Vegetable Lasagna

• 9 whole wheat lasagna noodles
• 2 medium yellow summer squash, cut into 1/4-inch slices
• 2 medium zucchini, cut into 1/4-inch slices
• 1 large green pepper, chopped
• 1/2 pound sliced fresh mushrooms
• 1 large sweet onion, chopped
• 1 tablespoon olive oil
• 1 jar (25 ounces) marinara sauce
• 1 carton (15 ounces) fat-free ricotta cheese
• 9 slices reduced-fat provolone cheese, halved
• 2 cups shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese

1. Cook noodles according to package directions.
2. Meanwhile, in a
3. coated with cooking spray, saute the squash, zucchini, green pepper, mushrooms and onion in oil until tender.
4. Drain noodles. Rinse in cold water and drain again. Spread 1/4 cup marinara sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles, a scant 1 cup marinara sauce, 2 cups vegetable mixture, 1/2 cup ricotta cheese, six halved slices of provolone cheese, 2/3 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers twice.
5. Cover and bake at 375u0b0 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

whole wheat lasagna noodles, zucchini, green pepper, mushrooms, sweet onion, olive oil, marinara sauce, ricotta cheese, provolone cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/scrumptious-vegetable-lasagna/ (may not work)