Roasted Vegetable Lasagna

• 6 sheets no bake or precooked lasagna
• 1 28 -ounce can plum tomatoes in juice
• 4 cups roasted vegetables, chopped
• 1 cup part skim ricotta
• 4 ounces fresh Mozzarella, thin sliced
• 1/2 cup shredded Mozarella
• 1 teaspoon Italian Seasoning
• salt and pepper to taste
• 1 teaspoon vegetable oil or cooking spray

1. Spray or oil one 8x8-inch glass baking dish.ndd no-bake sheets or cooked lasagna layer.
2. Dot pasta layer with 1/3 cup ricotta, about 1/3 of the fresh mozarella.ndd a layer of about a cup of roasted veggies. salt and pepper to taste.
3. Crush whole tomatoes by hand. Add one cup tomatoes with juice. sprinkle with shredded mozzarella.
4. Repeat 2 more layers (noodles, cheese, veggies, tomatoes, shreds)nop with Italian seasoning.
5. Bake covered at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until noodles are soft and cheese is melted.nllow to cool about 5 to 10 minutes before cutting.

bake, tomatoes, roasted vegetables, ricotta, fresh mozzarella, shredded mozarella, italian seasoning, salt, vegetable oil

Taken from www.yummly.com/recipe/Roasted-Vegetable-Lasagna-984660 (may not work)