Ingredients

The following ingredients have 12 Servings
  • 2 medium zucchini, sliced diagonally 1/4-in. thick
  • 2 cups fresh broccoli florets
  • 2 large carrots, julienned
  • 2 medium sweet red peppers, julienned
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • SAUCE:
  • 2 cups finely chopped baby portobello mushrooms
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cans (28 ounces each) crushed tomatoes
  • 3 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • FILLING:
  • 1-1/4 cups ricotta cheese
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 teaspoons dried basil
  • ASSEMBLY:
  • 12 no-cook lasagna noodles
  • 3 cups shredded Italian cheese blend

Instruction

  • Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.