Garden Veggie Lasagna

Ingredients

• 2 medium Zucchini sliced 1/4-inch thick
• 2 cups Broccoli Florets
• 2 large Carrots julienned
• 2 medium Sweet red peppers julienned
• 1/4 cup Olive Oil
• 2 teaspoons Garlic minced
• 3/4 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 cups Baby portobello mushrooms finely chopped
• 1 large Onion finely chopped
• 2 teaspoons Garlic minced
• 2 tablespoons Olive Oil
• 2 (28 oz.) cans Crushed tomatoes
• 3 teaspoons Italian seasoning
• 3/4 teaspoon Each salt and pepper
• 1-1/4 cups Ricotta cheese
• 1 (8 oz.) package Cream cheese softened
• 3/4 cup Parmesan cheese grated
• 1 Egg lightly beaten
• 2 teaspoons Dried basil
• 12 No-cook Lasagna noodles
• 3 cups Shredded mozzarella and provolone cheese blend

Instructions

1. Place first nine ingredients in a bowl; toss to coat. Arrange on two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425 degrees for 10-15 minutes or until tender, stirring occassionally.
2. 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 for 10-12 minutes, stirring occasionally.
3. Combine filling ingredients. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer a third of the noodles, a third of the filling, half the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, filling, sauce and cheese blend.
4. Cover; bake at 350 degrees for 35 minutes or until bubbly. Let stand 15 minutes.