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
Lasagna
12
uncooked lasagna noodles
4
cups shredded mozzarella cheese (16 oz)
1
cup shredded Parmesan cheese (4 oz)
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Steps
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.
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Cover unbaked lasagna tightly with foil and refrigerate up to 24 hours or freeze up to 2 months. Before baking frozen lasagna, thaw in refrigerator overnight. Refrigerated lasagna will need about 10 minutes extra baking time.
Use a 32-ounce jar of tomato pasta sauce instead of making the fresh Tomato Sauce.
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