Ingredients
1 medium eggplant, peeled and cut into 1/4-inch slices1/2 pound medium fresh mushrooms, cut into 1/4 inch slices3 small zucchini, cut lengthwise into 1/4-inch slices2 sweet red pepper, cut lengthwise into 6 pieces3 tablespoons olive oil1 garlic clove, minced1 teaspoon salt1/2 teaspoon pepper1 carton (15 ounces) reduced-fat ricotta cheese1/4 cup grated Parmesan cheese1/4 cup egg substitute1 jar (26 ounces) chunky meatless spaghetti sauce12 no-cook lasagna noodles2 cups shredded part-skim mozzarella cheese3 tablespoons minced fresh basil
Preparation
Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper.
Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
