Roasted-Vegetable Lasagna

 

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)

• 1 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.
• 2 Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
• 3 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.
• 4 Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
• 5 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.
• 6 Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.