Ingredients
2 medium zucchini, sliced diagonally 1/4-in. thick2 cups fresh broccoli florets2 large carrots, julienned2 medium sweet red peppers, julienned1/4 cup olive oil2 garlic cloves, minced3/4 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepperSAUCE:2 cups finely chopped baby portobello mushrooms1 large onion, finely chopped2 garlic cloves, minced2 tablespoons olive oil2 cans (28 ounces each) crushed tomatoes3 teaspoons Italian seasoning3/4 teaspoon salt3/4 teaspoon pepperFILLING:1-1/4 cups ricotta cheese1 package (8 ounces) cream cheese, softened3/4 cup grated Parmesan cheese1 egg, lightly beaten2 teaspoons dried basilASSEMBLY:12 no-cook lasagna noodles3 cups shredded Italian cheese blend
Preparation
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.
