Ingredients: |
Ingredients: 2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchinis, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 oz)
1 cup shredded Parmesan cheese (4 oz) Olive oil cooking spray
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Directions: |
Directions:Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender. Meanwhile, spray 2-quart saucepan with cooking spray. In a saucepan, cook chopped onion and garlic over medium heat for 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; then reduce heat. Simmer uncovered for 15 to 20 minutes or until slightly thickened. Cook and drain noodles as directed on package. Rinse noodles with cold water and drain. In small bowl, mix cheeses and set aside. Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture. Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving. |
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