Vegetable Lasagna

Ingredients

• 1 teaspoon olive oil
• 3/4 cup sliced mushrooms
• 3/4 cup chopped zucchini
• 1/2 cup sliced carrot
• 1/2 cup chopped red bell pepper
• 1/2 cup thinly sliced red onion
• 1 (26-ounce) bottle fat-free tomato basil pasta sauce
• 2 tablespoons commerical pesto
• 1 (15-ounce) carton part-skim ricotta cheese
• Cooking spray
• 6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
• 3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 375º.
2. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
3. Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
4. Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
5. Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.