Vegetable Lasagna with Red Pepper Sauce

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This vegetable lasagna doesn't apologize for not having meat. It is filled with summer squash, 
mushrooms, tomato, and cheeses.

6   no-boil lasagna noodles or regular lasagna noodles
8  ounces zucchini and/or yellow summer squash, halved 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
1  recipe Red Pepper Sauce
1  cup shredded part-skim mozzarella cheese
1  medium tomato, seeded and chopped 

1. Soak the no-boil lasagna noodles in warm water for 10 minutes. (Or, cook regular noodles according to package 
directions, except omit salt.) 

2. Meanwhile, in a large skillet cook and stir zucchini or yellow summer squash, mushrooms, and onion in hot oil over 
medium heat for 6 minutes or until zucchini is tender. 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 remaining lasagna noodles, 
vegetables, and sauce.  

4. Bake lasagna, uncovered, in a 375 degree F oven for 30 minutes. Sprinkle with remaining mozzarella cheese and 
the tomato; bake 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 6 servings.  

Red Pepper Sauce:  In a large skillet cook 3 cups chopped red sweet peppers and 4 whole cloves garlic in 1 tablespoon
 olive oil over medium heat about 20 minutes, stirring occasionally. (Or, you may use one 12-ounce jar roasted red sweet peppers, drained. Omit cooking step.) Place pepper mixture in a blender container. Cover; blend until nearly smooth. 
Add 1/2 cup water, 1/4 cup tomato paste, 2 tablespoons red wine vinegar, and 1 tablespoon snipped fresh oregano 
or 1/2 teaspoon dried oregano, crushed. Cover; blend with several on-off turns until oregano is just chopped and mixture is nearly smooth. Return to skillet. Cook and stir over medium heat until heated through. Makes about 2 cups. 

Source:  Better Homes  & Gardens

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