Make vegetable lasagna by layering lasagna noodles with fillings made of fresh vegetables, a combination of cheeses and pasta sauce. Southern Living's fresh vegetable lasagna recipe uses zucchini and other vegetables, as well as time-saving no-boil noodles.
Begin by preheating the oven to 450 degrees Fahrenheit. Cut 4 medium zucchini in half lengthwise, and slice them thinly. Coat a jelly-roll pan with cooking spray, and arrange the sliced zucchini, 1 package sliced fresh mushrooms and 2 cloves garlic on the pan. Bake for 12 to 14 minutes. Remove the vegetables and set aside. Repeat these cooking steps for 1 each medium-sized chopped red and green bell peppers and 1 yellow onion. Reduce the oven's heat to 350 degrees Fahrenheit.
Combine the cooked vegetables in a bowl and toss with 1/2 teaspoon salt. In another bowl, combine 1 1/2 cups fat-free ricotta cheese, 1 large egg, 1 1/2 cups shredded part-skim mozzarella cheese and 1/4 cup grated Parmesan cheese. Coat a large baking dish with cooking spray and spread the bottom with 1 cup marinara sauce. Arrange 3 noodles on top of the sauce and layer with 1 cup marinara sauce, one-third of the ricotta cheese mixture and one-third of the vegetable mixture. Repeat these layers two more times, ending with a layer of sauce.
Sprinkle 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese on top of the lasagna. Cover the dish with aluminum foil and bake for 45 minutes. Remove the cover and bake an additional 10 to 15 minutes.