Roasted Vegetable Lasagna

Ingredients -
2 medium Bell Peppers, cut into 1 inch pieces
1 medium Onion cut into 8 wedges and separated into pieces
2 medium Zucchini, sliced
8 ounces Mushrooms, sliced
1/2 teaspoon Salt
1/4 teaspoon Pepper
Tomato Sauce (recipe below)
12 uncooked Lasagna Noodles
4 cups shredded Mozzarella Cheese
1 cup freshly grated Parmesan cheese
Preheat oven to 450ºF.

Spray jelly roll pan with nonstick cooking spray. Place bell peppers, onion, zucchini and mushrooms in single layer in pan; spray vegetables with nonstick cooking spray then sprinkle with salt & pepper. Bake, uncovered, 20-25 minutes, turning vegetables once, until vegetables are tender.

While vegetables are baking, make tomato sauce.

Cook and drain noodles as directed on pkg. Rinse noodles with cold water; drain. Mix cheeses; set aside. Reduce oven temperature to 400ºF. Spray 9 X 13 pan with cooking spray. Spread 1/4 C. tomato sauce in pan; top with 3 noodles. Layer with 3/4 C. sauce, 1 1/4 C. vegetables and 1
C. cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times. Bake, uncovered, 20-25 minutes or until hot. Let stand 10 minutes before serving.

Tomato Sauce:
1 large Onion, chopped
2 tablespoons finely chopped Garlic
1 (28 oz.) can crushed Tomatoes, undrained
3 tablespoons chopped Fresh Oregano
3 tablespoons chopped fresh Basil
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper

Spray 2 quart saucepan with cooking spray. Cook onion and garlic in sauce pan over medium heat 2 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 15-20 minutes or until slightly thickened.