Roasted Vegetable Lasagna

Makes 8 Servings

Ingredients

• 3/4 cup chopped red, yellow, or green bell pepper (cut into 1-inch squares)
• 1 medium zucchini, halved lengthwise and sliced into 1/4-inch-thick half-circles
• 1 medium yellow summer squash or Japanese eggplant, halved lengthwise and sliced into 1/4-inch half circles
• 1 cup chopped onion
• 3 cups mushrooms each cut into 4 pieces
• 3 cloves garlic, minced

• 1 teaspoon olive oil
• 2 - 15 oz. cans stewed tomatoes, well chopped
• 3 - 8 oz. cans unsalted tomato sauce
• 2 teaspoons dried oregano leaves
• 2 teaspoons dried basil leaves
• 8 ounces fat-free ricotta cheese
• 2 cups (8 ounces) grated light part-skim mozzarella cheese
• 1 tablespoon chopped fresh parsley
• 11 to 12 lasagna noodles (8-ounce package), uncooked

Page 2