2 tbsp. olive oil
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
2 medium yellow squash, diced (about 2 cups)
2 medium zucchinis, diced (about 2 cups)
1 medium eggplant, diced (about 2 cups)
1 small onion, diced (about 1 cup)
2 cups sliced mushrooms and 4 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Salt & pepper
2 cups shredded part skim mozzarella
1 – 15oz container fat-free ricotta
½ cup grated parmesan
1 10-oz box frozen chopped spinach defrosted and squeezed dry. (I don’t use a full box)
1 large egg, beaten
2 (two) 24 oz jars marinara sauce
12 no-cook lasagna noodles.
In a large skillet, warm oil over medium heat. Add peppers, squash, zucchini, eggplant, onion & mushrooms and cook, stirring until vegetables are crisp-tender, 12 to 14 minutes.
Add garlic and sauté 2 minutes longer. Transfer in a bowl, stir in herbs and season with salt & pepper.
In a bowl, combine 1 ½ cups mozzarella, ricotta, ¼ cup parmesan, spinach and egg. Mix well.
Preheat over to 350 degrees. Line a large baking sheet with foil and mist a 9 by 13-inch baking dish with cooking spray.
Spread 1 cup sauce over bottom of baking dish. Place 4 noodles over sauce, do not allow noodles to overlap (break up noodles if necessary) Spread 1 cup sauce over noodles. Spread ½ ricotta mixture on top. Using a slotted spoon, spread ½ vegetable mixture on top. Repeat layers, ending with noodles. Spread remaining marinara on top of noodles, sprinkle with remaining mozzarella & parmesan.
Lightly mist a large piece of foil w/cooking spray & carefully cover dish w/foil. Place dish on baking sheet & bake for 45 minutes. Remove foil & bake until cheese has melted, and filling is bubbling, about 15 minutes longer. Remove lasagna from oven & let stand for at least 20 minutes before serving.