Veggie Lasagna

Makes 8 servings

• 3 cups sliced portobello mushrooms
• 2 medium zucchini, unpeeled, sliced
• 1 large red bell pepper, seeded and chopped
• 1 large yellow bell pepper, seeded and chopped
• 1 large red onion, thinly sliced
• 1 Tbs olive oil
• 1 tsp balsamic or red wine vinegar
• 2 cloves garlic, minced
• 1 tsp each dried rosemary and dried oregano
• 1 cup part-skim ricotta cheese
• 1 cup low-fat cottage cheese
• 1/3 cup chopped, fresh parsley
• 1/ cup grated Parmesan cheese
• 1 egg white
• 12 lasagna noodles, uncooked
• 3 cups spaghetti sauce
• 1-1/2 cups shredded, part-skim mozzarella or swiss cheese (6oz)

Spray a large roasting pan with non-stick spray. Add mushrooms, zucchini, bell peppers, onion, olive oil, vinegar, garlic, rosemary, and oregano. Mix well, until vegetables are coated with seasonings. Roast, uncovered, at 400 degrees F for 25 minutes, stirring once halfway through cooking time.

While vegetables are roasting, prepare cheese filling and cook pasta. In a medium bowl, combine ricotta and cottage cheeses, 1/4 cup parsley, Parmesan cheese, and egg white. Mix well. Refrigerate until ready to use. Prepare lasagna noodles according to package directions. Drain well. Rinse with cold water and drain again.

To assemble lasagna, spray 9 x 13 inch baking dish with non-stick spray. Spread 1/4 spaghetti sauce over bottom of pan. Arrange 4 lasagna noodles, 3 lengthwise and one crosswise, over sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 roasted vegetables. Sprinkle vegetables with 1/3 mozzarella Repeat layering 4 noodles, 1/2 cheese filling, 1/3 roasted vegetables, and 1/3 mozzarella. Layer final 4 noodles over mozzarella, followed by remaining spaghetti sauce. Top sauce with remaining roasted vegetables.

Cover with foil and bake at 375 degrees for 35 minutes. Remove lasagna from oven, sprinkle with remaining mozzarella and parsley, and return to oven, uncovered, for 5 more minutes. Let cool for 10 minutes before serving.