Skinny Roasted-Vegetable Lasagna

Roasted Vegetables

• 2 medium bell peppers (any color), cut into 1-inch pieces
• 1 medium onion, cut into 8 wedges and separated into pieces
• 2 medium zucchini, sliced (4 cups)
• 8 ounces mushrooms, sliced (3 cups)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Tomato Sauce

• 1 large onion, chopped (1 cup)
• 2 tablespoons finely chopped garlic
• 1 can (28 ounces) crushed tomatoes, undrained
• 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
• 3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper

Lasagna

• 12 uncooked lasagna noodles
• 2 cups shredded part-skim mozzarella cheese (12 ounces)
• 1/2 cup freshly grated Parmesan cheese (2 ounces)