Roasted Vegetable Lasagna

• 1 lb plum tomatoes, cut in 1/4-inch slices
• 1 lb zucchini, cut in 1/4-inch slices
• 1 lb yellow squash, cut in 1/4-inch slices
• 2 red bell peppers, cut in 1-inch strips
• 2 green bell peppers, cut in 1-inch strips
• 1/2 lb mushroom caps, cut in 1/4-inch slices
• 1 tsp salt
• 1 tbsp olive oil
• Vegetable-oil cooking spray
• 1 egg white, lightly beaten
• 2 containers (15 oz each) "lite" ricotta
• 2 tbsp bottled pesto sauce
• 1/3cup grated Parmesan
• 3 cans (14 1/2 oz each) diced tomatoes with garlic and onion
• 12 oven-ready lasagna noodles (1 package)
• 2 cups shredded lowfat mozzarella

1. Preheat oven to 475F.
2. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl.
3. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes.
4. In a bowl, mix egg white, ricotta, pesto, and Parmesan.
5. Coat a 9" x 12" baking pan with cooking spray.
6. Spread 1 can tomatoes on the bottom.
7. Top with 3 noodles.
8. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella.
9. Repeat this layer, starting with tomatoes.
10. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables.
11. Top lasagna with last 3 noodles and 1 cup mozzarella.
12. Cover with foil.
13. Bake 30 minutes.

tomatoes, zucchini, yellow squash, red bell peppers, green bell peppers, mushroom caps, salt, olive oil, vegetableoil cooking spray, egg, containers, pesto sauce, parmesan, tomatoes, lasagna noodles, mozzarella

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-lasagna-230176 (may not work)