1/2 c sun dried tomatoes (not the type in oil)
1 tbsp olive oil
1 1/2 c chopped red onions
2 tsp minced garlic
3 c sliced mushrooms
1 c each diced zucchini and diced red or yellow pepper
1 tbsp dried Italian seasoning
1 jar (22 oz./700ml) pasta sauce
1 19 oz can diced tomatoes with Italian herbs, undrained
1/3 c chopped fresh basil
1 tbsp balsamic vinegar
1/2 tsp freshly ground black pepper
2 c part skim ricotta cheese (454 g)
1 c crumbled feta cheese with herbs
1 pkg (10 oz/300 g) frozen spinach, thawed, squeezed dry and chopped
12 lasagna noodles
1 1/2 c mozzarella shredded
Place sun dried tomatoes in a small bowl and pour 1 cup of boiling water over top. Let stand for 20 minutes, while you prepare the sauce. Spray a 9 x 13 baking dish with cooking spray and set aside.
Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook and still until onions begin to soften, about 5 minutes. Add mushrooms, zucchini and bell pepper. Cook and stir until vegetables are tender, about 7 more minutes. Stir in Italian seasoning. Cook 1 more minute. Add pasta sauce, undrained tomatoes, basil, balsamic vinegar and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes. When sun-dried tomatoes have softened, chop and add along with their soaking liquid to the sauce.
While sauce is simmering, mix together ricotta cheese, feta cheese, spinach and egg in a medium bowl. Refrigerate until needed.
Preheat over to 375 To assemble lasagna, spread 1 1/2 c vegetable sauce over bottom of baking dish. Top with 4 lasagna noodles. It's okay to have space between noodles - they'll expand as they cook. Spread 1/3 of the remaining sauce over noodles, followed by 1/2 of the ricotta mixture (use a teaspoon to drop the ricotta in small mounds all over the noodles) Top with 1/3 of the mozzarella. Repeat layer: 4 noodles, 1/3 sauce, remaining ricotta, 1/3 mozzarella. For top layer: 4 noodles, 1/3 sauce, 1/3 mozzarella. Cover lasagna with foil.
Bake lasagna for 35 minutes. Uncover and bake an additional 15 minutes. Remove lasagna from oven and let stand about 15 minutes before serving.