9 whole wheat lasagna noodles
1 tbsp. olive oil
1 onion, chopped
3 tsp. minced garlic from jar
1 lb button mushrooms, sliced
3 zucchini, sliced
1 eggplant, sliced
2 (28 oz cans each) crushed tomatoes
1 (6 oz can) tomato paste
1 tsp. each, dried basil, parsley, and oregano
1/2 tsp. each salt and pepper
16 oz part-skim ricotta cheese
1 cup shredded, reduced-fat mozzarella cheese

Cook noodles, set aside. Sauté onions and garlic in oil. Add mushrooms, zucchini and eggplant. Cook until tender, stirring occasionally. In a medium bowl, combine ricotta and mozzarella cheeses.

Coat a 9 x 13" baking pan with cooking spray. Add tomatoes, tomato paste seasonings and salt, pepper to pan with onions. simmer 10 minutes. remove 1/2 cup sauce, reserve. Add some sauce to baking pan, top with a few noodles.

Spread 1/2 the cheese over noodles. Layer with remaining sauce, repeat with all layers. Top the last of noodles with reserved sauce. Sprinkle with mozzarella cheese; cover with foil.

Bake at 350°F for 30 minutes, uncover, bake another 20 minutes.

Submitted by: Sherry Monfils