3 c sliced portobello mushrooms
2 c medium zucchini, unpeeled and sliced
1 large red pepper, seeded and chopped
1 large yellow pepper, seeded and chopped
1 large red onion, thinly sliced
1 tbsp olive oil
2 tsp minced garlic
1 tsp balsamic or red wine vinegar
1 tsp each dried oregano and dried rosemary
1 c part skim ricotta cheese
1 c 1% cottage cheese
1/3 c minced fresh parsley
1/4 c freshly grated parmesan cheese
12 lasagna noodles whole grain
3 c pasta sauce
1 1/2 c shredded mozzarella cheese
Spray a large roasting spray with cooking spray. Add mushrooms, zucchini, bell peppers, onion, olive oil, garlic, vinegar, rosemary, oregano. Mix well until vegetables are coated with seasonings. Roast uncovered at 400 for 25 minutes stirring once hallway through cooking time.
While vegetables are roasting, prepare cheese filling. In a medium bowl, combine ricotta and cottage cheeses, 1/4 c parsley, parmesan cheese and egg. Mix well. Refrigerate until ready to use.
To assemble lasagna, spray a 9 x 13 baking dish with cooking spray. Spread 1/4 pasta sauce over bottom of pan. Arrange 4 lasagna foods over sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzarella. Repeat layering: 4 noodles, 1/2 cheese filling, 1/3 roasted vegetables and 1/3 of the mozzarella. Layer final 4 noodles over mozzarella, followed by remaining pasta sauce. Top sauce with remaining roasted vegetables.
Cover with foil and bake at 375 for 35 minutes. Remove from oven and sprinkle with remaining mozzarella and parsley and return to oven, uncovered for 5 more minutes. Let cool for 10 minutes before serving.