ROASTED VEGETABLE LASAGNA
3 medium zucchini, cut into ¼ inch thick slices
2 large red bell peppers cut into 1 inch strips
1 t EVOO
8 oz sliced mushrooms
4 medium carrots, coarsely shredded
1 package (10oz) frozen chopped spinach, thawed and squeezed dry
1 container (15oz) part skim ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
3 C pasta sauce
9 lasagna noodles, cooked
1 ½ C shredded part skim mozzarella cheese
Preheat oven to 450. Coat the bottom of 2 large baking sheets with cooking spray. Arrange the zucchini and bell peppers on the baking sheets. Drizzle with EVOO and salt and pepper. Roast for 15-20 minutes, or until tender. Remove baking sheet from oven and reduce the temperature to 350.
Heat 1 t EVOO in a large nonstick skillet over medium heat. Add the mushrooms and cook, stirring frequently for 4 minutes, or until lightly browned. Stir in the carrots and cook for 1 minute longer. Set aside.
Stir together the spinach, ricotta, Parmesan and egg in a medium bowl.
Spread ½ cup of past a sauce over the bottom of a 9x13 pan. (THIS IS WHERE I DIVIDE THIS RECIPE INTO 2 SMALLER PANS….EAT ONE TONIGHT, AND FREEZE THE OTHER). Top sauce with 3 noodles, overlapping if necessary. Spook the ricotta mixture, spreading to cover the noodles. Top with half of the roasted vegetables and half of the mushroom/carrot mixture.
Spoon ½ cup of the sauce over the vegetables and sprinkle with ½ cup of the mozzarella.
Repeat.
Top with remaining 3 noodles. Spread the remaining sauce over the noodles. Cover the dish with foil and bake for 30 minutes. Uncover and sprinkle with remaining mozzarella. Bake for 20-25 minutes longer, or until bubbly. Let stand for 15 minutes before serving.