Vegetable Lasagna

I was never a fan of any kind of lasagna until my sister gave me Better Homes and Gardens Easy Everyday Cooking in which I found this recipe.

6 No-Boil Lasagna Noodles or regular ( But the No-boil are so hassle free)
8 ounces of zucchini and/or yellow summer squash, halved lengthwise and sliced
2 cups sliced fresh mushrooms
1/3 cup chopped onion
2 teaspoons olive oil
1 cup fat-free or low fat ricotta cheese
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon black pepper
Red Pepper Sauce ( see recipe below or you can cheat and use jarred )
1 cup shredded part-skim mozzarella cheese (4 ounces)
1 medium tomato, seeded and chopped
Fresh oregano sprigs (optional)

Red Pepper Sauce Ingredients:
3 cups chopped red sweet peppers
4 whole cloves of garlic ( I do cheat and use jarred)
1 Tablespoon olive oil
1/2 cup water
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano

I always start with the Red Pepper Sauce. Give it a try before you take the easy way out and buy the jarred stuff. Speaking as someone who always buys jarred stuff the homemade is fantastic and you feel such a sense of accomplishment when you do it yourself.

In a large skillet combine the red sweet peppers, garlic and olive oil heat over medium heat for 20 minutes stirring occasionally.Place mixture in a blender container. Cover and blend until nearly smooth. Add water, tomato paste, red wine vinegar and oregano. cover and blend just until nearly smooth. Return to skillet: Heat through. Makes 2 cups.

Now soak the no-boil lasagna noodles in warm water for 10 minutes. (or, cook regular noodles according to package directions, except omit salt.) Drain

Meanwhile; in a large skillet cook zucchini and/or yellow squash,mushrooms, and onion in hot olive oil about 6 minutes or until squash is tender, stirring occasionally. Drain Well.

In a small bowl stir together ricotta cheese, Parmesan cheese, and black pepper. To assemble, place 3 lasagna noodles in a 2-quart square baking dish, trimming to fit as necessary Top with ricotta mixture, half of the vegetable mixture, half of the Red Pepper Sauce, and half of the mozzarella cheese. Layer with the remaining lasagna noodles, vegetable mixture, and sauce.

Bake in a 375 degree oven for 30 minutes. Sprinkle with remaining mozzarella cheese and the tomato. Bake about 5 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, garnish with oregano sprigs. Makes 6 servings.

Since this cookbook supplies the Nutrition information per serving I'll share it with you.
249 calories, 17g protein, 28 g carbohydrate, 9g fat (3 g saturated), 18 mg cholesterol, 292 mg sodium.