Servings: 10
Cook Time: 45 minutes*

2 tbsp. extra virgin olive oil
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
2 (8-oz.) pkg. sliced baby bella mushrooms
3 garlic cloves, minced
2 cups shredded reduced-fat mozzarella (8 oz.), divided
1 1/2 cup fat-free ricotta
1/2 cup grated fresh Parmesan (2 oz.), divided
2 egg whites
2 tsp. dried oregano
5 cups reduced-sodium marinara sauce, divided
12 cooked semolina or whole-wheat lasagna noodles (8 oz.)

1. Preheat oven to 350°F. In a large sauté pan heat oil over medium-high heat. Add bell peppers, onion, zucchini and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and liquid evaporates. Add garlic; sauté 30 seconds.
2. In a medium bowl combine 1 ½ cups of the mozzarella, ricotta, ¼ cup of the Parmesan, egg whites and oregano. Season with pepper to taste. Set aside.
3. Spread 1 cup of the marinara in a 13×9-inch baking dish coated with nonstick cooking spray. Top with 3 noodles. Spoon 1 cup marinara evenly on noodles. Top evenly with one-third of the ricotta mixture and one-third of the vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup marinara.
4. Cover and bake 45 minutes. Uncover; sprinkle evenly with remaining ½ cup mozzarella and remaining ¼ cup Parmesan, and bake 15 minutes more. Let stand 15 minutes before serving.

Per Serving: 280 calories, 9g fat, 3g saturated fat, 20mg cholesterol, 360mg sodium, 35g carbohydrate, 4g fiber, 17g protein

*15 minutes stand time extra