Ingredients
Olive oil cooking spray
2
medium bell peppers, cut into 1-inch pieces
1
medium onion, cut into 8 wedges, separated into pieces
2
medium zucchini, sliced (4 cups)
1
package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2
teaspoon salt
1/4
teaspoon pepper
1
large onion, chopped
2
tablespoons finely chopped garlic
1
can (28 oz) Muir Glen™ organic tomato puree
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
3
tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon crushed red pepper flakes
12
uncooked lasagna noodles
4
cups shredded mozzarella cheese (16 oz)
1
cup shredded Parmesan cheese (4 oz)
Preparation
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 saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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.
