Vegetable Lasagna

Serves 8

• 1 cup chopped onions
• 3 cloves garlic, minced
• 2 cups diced zucchini
• 1½ cups sliced mushrooms
• 1 cup diced green peppers
• 1/2 cup sliced carrots
• 1 cup broccoli florets
• 4 tomatoes, crushed
• 1½ cups water or vegetable stock
• 1 (8 oz.) can tomato paste
• 1 Tbsp. fresh chopped basil (or 1 tsp. dried)
• 1/2 tsp. dried rosemary, crushed
• 1/2 tsp. black pepper, freshly ground
• 2 cups non-fat ricotta cheese
• 1½ cups shredded part-skim mozzarella cheese
• 8 oz. lasagna noodles, cooked

Spray cooking pot with cooking spray. Sauté onions and garlic over medium-high heat for about 3 minutes. Add zucchini, mushrooms,

peppers, carrots, and broccoli florets. Cook, stirring frequently, until vegetables are crisp-tender, about 6 minutes. Stir in tomatoes, water, tomato paste, and seasonings. Bring to a boil. Reduce heat, cover pot, and simmer for about 20 minutes. Set aside 2 cups of sauce. In medium bowl, combine ricotta and 1 cup of mozzarella. In a 9×13-inch baking dish, spread one-third of the remaining sauce. Place one-third lasagna noodles over sauce and spread half the cheese mixture over them; repeat layers. Top with remaining third of the noodles. Spread remaining 2 cups of sauce over noodles. Cover dish and bake at 350°F for 25 minutes. Uncover and sprinkle remaining 1/2 cup of mozzarella over the lasagna. Bake until cheese melts and lasagna is bubbling hot.