Vegetable cooking spray
1 c. chopped onion
2/3 c. chopped green pepper
2 cloves garlic, minced
2 c. coarsely chopped zucchini
1 1/2 c. peeled, chopped tomato
1 1/2 c. sliced fresh mushrooms
1/2 c. shredded carrot
1/2 c. chopped celery
1 1/4 c. no-salt-added tomato sauce
6 oz. can no-salt-added tomato paste
1 tbsp. plus 1 1/2 tsp. red wine vinegar
1 tsp. oregano
1 tsp. basil
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. fennel seeds
1 bay leaf
6 lasagna noodles, uncooked
1 1/2 c. part skim Ricotta cheese
1 c. shredded part skim Mozzarella cheese, divided
1 tbsp. grated Parmesan cheese

Coat a large Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion, green pepper, and garlic and saute until tender. Add zucchini and next 14 ingredients. Cover and bring to a boil. Reduce heat and simmer 20-30 minutes, stirring occasionally. Remove and discard bay leaf. Set aside.

Cook noodles according to package directions, omitting salt and fat. Drain noodles well and set aside. Combine Ricotta cheese and 1/2 cup Mozzarella cheese in a small bowl; stir well.

Coat an 11x7 inch baking dish with cooking spray. Spoon 2 cups reserved vegetable mixture into dish. Layer one third each of lasagna noodles, cheese mixture, and vegetable mixture. Repeat layers twice.

Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining 1/2 cup Mozzarella cheese and Parmesan cheese. Bake an additional 10 minutes. Let lasagna stand 10 minutes before serving. Serves 8.