My family loved this vegetable lasagna.

Vegetables Galore Lasagna

2 large zucchini, sliced thin
1 medium sweet onion, diced fine
2 cloves garlic, minced
1 medium red pepper, diced small
12 ounces Portobello mushroom caps, sliced thin
14 1/2 ounces low sodium canned tomato, diced
1 tablespoon olive oil
1 tablespoon butter
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1/2 cup red wine
1 1/2 teaspoons Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
1/8 teaspoon nutmeg
12 ounces lasagna noodles
16 ounces ricotta cheese, part skim milk, *see Note
1 cup mozzarella cheese, part skim milk
1/2 cup parmesan cheese

Heat oil and butter until melted. Add onion, garlic and red pepper. Cook
until softened. Add mushrooms, zucchini and tomatoes. Cook until
softened. Add tomato sauce, tomato paste, red wine, Italian seasoning,
salt, pepper and nutmeg. Cook until boiling. Reduce heat and simmer for
1/2 hour. Meanwhile cook noodles according to package directions. Mix
the mozzarella cheese and Parmesan cheese. In a 13x9x2" pan spread 1/3
of the tomato mixture,1/3 noodles, 1/3 of the ricotta, 1/3 of cheese
mixture, repeat layers, topping with cheese mixture. Cover with foil
and bake at 350 F for 40 minutes, uncover and bake for 20 minutes or
until browned.

Per Serving (excluding unknown items): 277 Calories; 8g Fat (27.7%
calories from fat); 15g Protein; 35g Carbohydrate; 3g Dietary Fiber;
22mg Cholesterol; 321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean
Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Note : You can use small curd cottage cheese.

Cover unbaked lasagna tightly with aluminum foil and refrigerate up to
24 hours. If you prefer, freeze up to two months. To bake from
refrigerator add 10 minutes. To bake frozen lasagna, thaw in
refrigerator overnight and bake according to above directions.

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