ROASTED VEGETABLE LASAGNA

This meatless lasagna is so delicious its perfect for a romantic dinner.

READY IN: 1-2 HRS
SERVES/MAKES: 10

INGREDIENTS:
OLIVE OIL-FLAVORED COOKING SPRAY
2 MEDIUM BELL PEPPERS -- CUT INTO 1-INCH PIECES
1 MEDIUM ONION -- CUT INTO 8 WEDGES
AND SEPARATED INTO PIECES
2 MEDIUM ZUCCHINI -- SLICED
2MEDIUM SQUASH--SLICED
8 OUNCES MUSHROOMS -- SLICED
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
1 JAR (32-OUNCE SIZE) SPAGHETTI SAUCE
12 UNCOOKED LASAGNA NOODLES
4 CUPS SHREDDED MOZZARELLA CHEESE
1 CUP SHREDDED PARMESAN CHEESE
2 CUPS OF COTTAGE CHEESE
2 Cups OF RICOTTA CHEESE

DIRECTIONS:
HEAT OVEN TO 450F. SPRAY JELLY ROLL PAN, 15 1/2 X 10 1/2 X 1 INCH, WITH COOKING SPRAY.
PLACE BELL PEPPERS, ONION, ZUCCHINI AND MUSHROOMS IN SINGLE LAYER IN PAN. SPRAY VEGETABLES WITH COOKING SPRAY; SPRINKLE WITH SALT AND PEPPER.

BAKE UNCOVERED 20 TO 25 MINUTES, TURNING VEGETABLES ONCE, UNTIL VEGETABLES ARE TENDER.

COOK AND DRAIN NOODLES AS DIRECTED ON PACKAGE. RINSE NOODLES WITH COLD WATER; DRAIN. MIX CHEESES; SET ASIDE.

REDUCE OVEN TEMPERATURE TO 400F. SPRAY RECTANGULAR BAKING DISH, 13 X 9 X 2 INCHES, WITH COOKING SPRAY.

SPREAD 1/4 CUP OF THE SPAGHETTI SAUCE IN DISH; TOP WITH 3 NOODLES. LAYER WITH 3/4 CUP SAUCE, 1 1/4 CUPS VEGETABLES AND 1 CUP CHEESE MIXTURE. REPEAT LAYERS 3 MORE TIMES WITH REMAINING NOODLES, SAUCE, VEGETABLES AND CHEESE MIXTURE.

BAKE UNCOVERED 20 TO 25 MINUTES OR UNTIL HOT. LET STAND 10 MINUTES BEFORE CUTTING.

THIS RECIPE FOR ROASTED VEGETABLE LASAGNA SERVES/MAKES 10