Roasted-Vegetable Lasagna

Whenever I think of vegetable lasagna, I always think of a creamy, white-looking dish. So when I saw this recipe on Betty Crocker's recipe, it looked like a great, lighter alternative to try out.

Roasted-Vegetable Lasagna (10-servings at 6 points a piece)

Ingredients:

Vegetables:

Olive oil cooking spray
2 medium red bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced ( 3 cups)
1/2 tsp salt
1/4 tsp pepper

Tomato Sauce:

1 large onion, chopped
2 tbsp finely chopped garlic
1 can (28 oz) tomato puree
3 tbsp chopped fresh or 1 tbsp dried basil leaves
3 tbsp chopped fresh or 1 tbsp dried oregano leaves
1 tsp sugar
1/2 tsp salt
1/2 tsp crushed red pepper flakes

Lasagna:

12 uncooked lasagna noodles
3 cups reduced-fat shredded mozzarella cheese
1 cup reduce-fat shredded Parmesan cheese

Directions:

1. Heat oven to 450 degrees F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.

2. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.

3. Meanwhile, spray 20quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 t0 20 minutes or until slightly thickened.

4. Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.

5. Reduce oven temperature to 400 degree F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. layer with 3/4 cup sauce, and a bit of the cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.

6. Bake uncovered 20 to 25 minutes or until hot. let stand 10 minutes before serving.

I really enjoyed this style of veggie lasagna. I really liked the flavor of the roasted vegetables with the noodles. So if you are looking for a fresh take on veggie lasagna, you should definitely give this one a try!