Vegetable Lasagna

12 uncooked lasagna noodles (I use whole wheat)
1/2 c. chopped onion
2 garlic cloved, minced
2 c. diced zucchini
1 1/2 c. sliced fresh mushrooms
1 c. thinly sliced carrots
1 c. diced bell pepper (any color)
1-28 oz. can crushed tomatoes
1 1/2 c. water
1-6 oz. can tomato paste
1 tsp. sugar
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1-15 oz. carton reduced-fat ricotta cheese
1 1/2 c. (6 oz) shredded part-skim mozzarella cheese, divided
1/4 c. grated Romano cheese

Cook lasagna noodles according to package directions. Meanwhile, in a large skillet coated with nonstick cooking spray (I use 1T olive oil), saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 min. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 min. Remove 2 cups sauce and set aside.

Drain noodles; set aside. combine the ricotta, 1 c. mozzarella and Romano cheese. In an ungreased 13x9" baking dish, layer a third of the remaining sauce, 4 noodles and half of the cheese mixture. Repeat layers. Top with the remaining sauce and noodles. Spread reserved sauce over top.

Cover and bake @ 350* for 45 min. Uncover; sprinkle with remaining mozzarella. Bake 5-10 min. longer or until cheese is melted. Let stand for 15 min. before cutting.

YIELD: 8 servings
1 Serving = 5.5 WW points