Roasted Vegetable Lasagna

This is my favorite veggie lasagna. Roasting the vegetables first makes them very tender. You can add spinach, eggplant or any other desired vegetables.

3 cups sliced portobello mushrooms
2 medium zuchinni, sliced
1 large red pepper, chopped
1 large yellow pepper, chopped
1 large red onion, thinly sliced
1 T olive oil
1 T red wine vinegar
2 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried oregano
1 cup part-skim ricotta cheese (extra smooth)
1 cup 1% cottage cheese
1/3 cup fresh parsley, chopped
1/4 cup grated parmesan cheese
1 egg white
12 whole wheat lasagna noodles, uncooked
3 cups of spagetti sauce (28 oz canned pureed tomatoe sauce, 3oz tomato paste, garlic minced, 1 tsp both rosemary and oregano)
1 1/2 cups shredded, part-skim mozarella or swiss cheese

Directions:

1. Spray a large roasting pan with non stick spray. Add the first 10 ingredients. Mix well until the vegetables are coated with the seasoning. Roast uncovered at 400F for 25 minutes, stirring once halfway through cooking time.

2. While vegetables are roasting, prepare cheese filling and cook the pasta. For the cheese filling combine the following in a medium bowl: the ricotta cheese, cottage cheese, 1/4 of the parsley, parmesan cheese and egg white. Mix well and then refridgerate until ready to use. For the noodles, cook according to the package. Make sure to rinse and drain them well.

3. To prepare the spaghetti sauce use 3 cups of pureed tomatoes (canned 28oz), add 3 oz tomato paste, 2 cloves garlic, 1 tsp oregano, 1 tsp rosemary.

4. To assemble the lasagna, spray a 9x13 inch baking dish with non stick spray. Spread 1/4 of the spaghetti sauce over bottom of pan. Arrange 4 lasagna noodles (3 lengthwise and 1 crosswise) over the sauce. Spread 1/2 cheese filling over noodles, followed by 1/3 of the roasted vegetables. Sprinkle vegetables with 1/3 mozza or swiss cheese. Repeat layering by placing 4 noodles, then 1/4 sauce, 1/2 cheese filling, 1/3 roasted veggies, 1/3 mozzarella. Final layer: 4 noodles, rest of spaghetti sauce, and top with rest of roasted veggies (1/3).

5. Cover with foil and bake at 375F for 35 minutes. Remove from oven and sprinkle with remaining mozza cheese and parsley. Return to oven for 5 mins. Remove and let cool for 10 minutes before serving.