VEGETABLE LASAGNA

VEGETABLE LASAGNA

12 lasagna noodles, uncooked
2 medium carrots, sliced diagonally
1 medium onion, cut in half and each half sliced
1 cup celery, thinly sliced fresh (or fennel)
1 medium green bell pepper, seeded and sliced
1 tablespoon olive oil
salt and pepper, to taste
1 medium zucchini, sliced diagonally
1 1/2 cups spinach leaves, fresh
1 cup sliced mushrooms, fresh
1 container (15 ounces) part-skim ricotta cheese
1 egg
1/2 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, shredded
1/4 cup fresh basil, chopped
3 tablespoons chopped fresh parsley
4 cups marinara sauce, jarred or homemade

Directions
Preheat oven to 400º F. In a large pot of boiling, salted water, cook
noodles until slightly chewy, about 8 minutes. Drain and carefully drape
noodles over side of colander. Meanwhile, place carrots, onion, fennel
and bell pepper in OvenWorks(tm) 2-Qt. square casserole. Drizzle with
olive oil; sprinkle with salt and pepper, then stir lightly. Microwave on
High 6-8 minutes, until vegetables are barely fork tender. Add zucchini,
spinach and mushrooms. Microwave 5 minutes more. Using a slotted spoon,
remove vegetables from casserole to inverted casserole seal. In a small
bowl, combine ricotta, egg, 1/4 cup Parmesan, basil and parsley. Spray
casserole with nonstick cooking spray. Spoon about 1/2 cup sauce into
bottom of casserole. Reserve 1/4-cup mozzarella. Arrange 4 noodles
overlapping in casserole, top with about 1/3 the vegetable mixture, 1/3
the ricotta mixture, 1 cup sauce, 1/4 cup mozzarella, and 1 tablespoon
Parmesan. Repeat, layering 2 more times, ending with sauce. Microwave on
High for 12-15 minutes, until lasagna is bubbling at sides. Sprinkle top
with remaining mozzarella, and bake in preheated oven 20 to 25 minutes
until top is crusty.