Ingredients
1 large onion, chopped1 tablespoon olive oil6 garlic cloves, minced1 can (28 ounces) tomato puree1 can (8 ounces) tomato sauce3 tablespoons minced fresh basil3 tablespoons minced fresh oregano1 teaspoon sugar1/2 teaspoon crushed red pepper flakesROASTED VEGETABLES:4 cups sliced zucchini3 cups sliced fresh mushrooms2 medium green peppers, cut into 1-inch pieces1 medium onion, cut into 1-inch pieces1/2 teaspoon salt1/4 teaspoon pepper6 lasagna noodles, cooked, rinsed and drained4 cups shredded part-skim mozzarella cheese1 cup shredded Parmesan cheese
Preparation
Preheat oven to 450°. In a large saucepan, saute onion in oil until tender over medium heat; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 20-25 minutes.
Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake until golden brown, 15-18 minutes. Reduce oven temperature to 400°.
Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers.
Cover and bake for 10 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 10 minutes before serving. If desired, garnish with additional fresh oregano.
