roasted veggie lasagna- only 300 calories

roasted veggies:

2 medium bell peppers (any color), cut into 1 inch pieces

1 medium onion cut into 8 wedges, seperated into pieces

2 medium zucchini, sliced (4 cups)

8 oz mushrooms, sliced (3 cups)

1/2 teaspoon salt

1/4 teaspoon pepper



Tomato Sauce:

1 large onion, chopped (1 cup)

2 tablespoons finely chopped garlic

1 can (28 oz) crushed tomatoes, undrained

3 tablespoons chopped fresh or 1 tablespoon dried basil leaves

3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes



Lasagna

12 uncooked lasagna noodles

3 cups shredded mozzarella cheese (16 oz)

1 cup freshly grated parmesan cheese (4 oz)



1. heat oven to 450 degrees. spray 15x10x1-inch pan with sides with cooking spray. place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. spray vegetables with cooking spray; sprinkle with salt and pepper. bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.

2. meanwhile, prepare tomato sauce. spray 2-quart saucepan with cooking spray. add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. stir in remaing sauce ingredients. heat to boiling; reduce heat. simmer uncovered 15 to 20 minutes or until slightly thickened.

3. meanwhile, cook and drain noodles as directed on package. rinse noodles with cold water; drain. mix cheeses; set aside.

4. reduce oven temp. to 400 degrees. spray 13x9 inch (3 quart) glass baking dish with cooking spray. spread 1/4 cup of the sauce in baking dish; top with 3 noodles. layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 3/4 cup cheese. repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times.

5. bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown. let stand 10 minutes before serving.

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