Garden Veggie Lasagna

Ingredients

2 medium zucchini, sliced diagonally 1/4-in. thick
2 cups fresh broccoli florets
2 large carrots, julienned
2 medium sweet red peppers, julienned
1/4 cup olive oil
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
SAUCE:
2 cups finely chopped baby portobello mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) crushed tomatoes
3 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
FILLING:
1-1/4 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons dried basil

ASSEMBLY:
12 no-cook lasagna noodles
3 cups (12 ounces) shredded Italian cheese blend

Directions

Preheat oven to 425°. Place first nine ingredients in a large
bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans.
Bake 10-15 minutes or until tender, stirring occasionally. Reduce
oven to 350°.
Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil
until tender. Stir in remaining sauce ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 10-12 minutes, stirring
occasionally.
In a large bowl, combine the filling ingredients. Spread 1 cup sauce
into a greased 13x9-in. baking dish. Layer a third of the noodles, a
third of the ricotta cheese mixture, half of the vegetables, a third
of the remaining sauce and a third of the cheese blend; repeat. Top
with remaining noodles, ricotta mixture, sauce and cheese blend.
Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes
before cutting. Yield: 12 servings.
source: taste of home