Ingredients
9 uncooked lasagna noodles1/2 cup chopped onion2 garlic cloves, minced2 cups diced zucchini1-1/2 cups sliced fresh mushrooms1 cup thinly sliced carrots1/2 cup diced green pepper1/2 cup diced sweet red pepper1 can (28 ounces) crushed tomatoes1-1/2 cups water1 can (6 ounces) tomato paste1 teaspoon sugar1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepper1 carton (15 ounces) reduced-fat ricotta cheese1-1/2 cups shredded part-skim mozzarella cheese, divided1/4 cup grated Romano cheese
Preparation
Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside.
Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13x9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
