Vegetable Lasagna

Ingredients

• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper
• 3/4 cup chopped celery
• 3 garlic cloves, minced
• Cooking spray
• 2 1/2 cups coarsely chopped zucchini
• 2 cups peeled, chopped tomato
• 2 cups sliced fresh mushrooms
• 3/4 cup shredded carrot
• 2 tablespoons red wine vinegar
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 (6-ounce) can no-salt-added tomato paste
• 2 cups part-skim ricotta cheese
• 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
• 6 cooked lasagna noodles (cooked without salt or fat)
• 2 tablespoons grated Parmesan cheese

Preparation

1. 1. Sauté first 4 ingredients in a Dutch oven coated with cooking spray over medium-high heat until tender. Stir in zucchini and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat.
2. 2. Preheat oven to 350°.
3. 3. Combine ricotta cheese and 3/4 cup mozzarella cheese. Spoon 2 cups vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Place 3 noodles lengthwise in a single layer over vegetable mixture; top with half of ricotta cheese mixture. Repeat layers, ending with vegetable mixture. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 8 to 10 additional minutes or until cheeses melt. Let stand 10 minutes before serving.