Ingredients
1/4 cup olive oil1 medium sweet red pepper, julienned1 medium carrot, shredded1 small onion, chopped5 plum tomatoes, chopped1-1/2 cups sliced fresh mushrooms1 small yellow summer squash, cut into 1/4-inch slices1 small zucchini, cut into 1/4-inch slices3 garlic cloves, minced1 can (12 ounces) tomato paste1 cup vegetable broth2 tablespoons brown sugar2 teaspoons dried oregano2 teaspoons dried basil1 teaspoon salt1/2 teaspoon dried thyme1/4 teaspoon pepper6 lasagna noodles1 large egg, lightly beaten1 cup ricotta cheese1 cup shredded part-skim mozzarella cheese1/3 cup shredded Parmesan cheese2 teaspoons Italian seasoning
Preparation
In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender.
Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain.
Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
