Vegetables Galore Lasagna

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	large	zucchini -- sliced thin
1	medium	sweet onion -- diced fine
2	cloves	garlic -- minced
1	medium	red pepper -- diced small
12	ounces	Portobello mushroom caps -- sliced thin
14 1/2	ounces	low sodium tomato - canned -- diced
1	tablespoon	olive oil
1	tablespoon	butter
16	ounces	no salt added tomato sauce
6	ounces	no salt added tomato paste
1/2	cup	red wine
1 1/2	teaspoons	Italian seasoning
1	teaspoon	seasoned salt
1/2	teaspoon	seasoned pepper
1/8	teaspoon	nutmeg
12	ounces	lasagna noodles
16	ounces	ricotta cheese - You can use cottage cheese
1	cup	mozzarella cheese - part skim milk
1/2	cup	parmesan cheese

Heat oil and butter under melted. Add onion, garlic and red pepper. Cook until softened.

Add mushrooms, zucchini and tomatoes. Cook until softened.

Add tomato sauce, tomato paste, red wine, Italian seasoning, salt, pepper and nutmeg. Cook until boiling. Reduce heat and simmer for 1/2 hour.

Meanwhile cook noodles according to package directions. Mix the mozzarella cheese and Parmesan cheese.

In a 13x9x2 pan spread 1/3 of the tomato mixture,1/3 noodles, 1/3 of the ricotta, 1/3 of cheese mixture, repeat layers topping with cheese mixture.

Cover with foil and bake at 350°F for 40 minutes, uncover and bake for 20 minutes or until browned.

Cover unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours. If you prefer, freeze up to two months. To bake from refrigerator add 10 minutes. To bake frozen lasagna, thaw in refrigerator overnight and bake according to above directions

Makes 8 servings.

Per Serving: 416 Calories; 13g Fat (27.8% calories from fat); 22g Protein; 52g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 395mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.