Roasted Vegetable Lasagna

olive oil flavored cooking spray
2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedge and separated into pieces
2 medium zucchini, sliced (4 C.)
8 oz. mushrooms, sliced (3 C.)
1/2 t. salt
1/4 t. pepper
12 uncooked lasagna noodles
4 C. shredded mozzarella cheese (16 oz)
1 C. freshly grated parmesan cheese (4 oz)

Tomato Sauce
1 large onion, chopped
2 T. garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
3 T. fresh basil, chopped
3 T. fresh oregano, chopped
1 t. sugar
1/2 t. salt
1/2 t. crushed red pepper

1. Heat oven to 450.  Spray jelly roll pan with cooking spray.  Place bell peppers, onion, zucchini and mushrooms in single layer in pan.  Spray vegetables with cooking spray; sprinkle with salt and pepper.  Bake uncovered 20-25 minutes, turning vegetables once, until tender.

2. While vegetables are baking make tomato sauce.  Spray 2-qt saucepan with cooking spray.  Cook onion and garlic in saucepan over medium heat 2 minutes, stirring occasionally.  Stir in remaining ingredients.  Heat to boiling; reduce heat.  Simmer uncovered 15-20 minutes or until slightly thickened.

3. Cook and drain noodles as directed on package.  Rinse noodles in cold water; drain.  Mix cheeses; set aside.  

4. Reduce oven temperature to 400.  Spray 13x9x2 baking dish with cooking spray.  Spread 1/4 C. tomato sauce in dish; top with 3 noodles.  Layer with 3/4 C. sauce, 1-1/4 C vegetables and 1 C. cheese.  Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times.

5. Bake uncovered 20-25 minutes or until hot.  Let stand 10 minutes before serving 

*** Needs more vegetables.

10 servings, 290 calories, 11g fat, 750mg sodium, 30g carbs, 21g protein