Vegetable Lasagna

It's been awhile since I made lasagna, so I decided to make one last night - based somewhat off this recipe from Cooking Light.





Ingredients:
Cooking spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
1 zucchini, halved lengthwise and thinly sliced
1/2 small broccoli and cauliflower, thinly sliced
3 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup fat-free ricotta cheese
1 cup reduced fat cottage cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 large egg
5 cups tomato sauce, divided
12 precooked lasagna noodles

Directions:
Preheat oven to 350°.

Heat a large pot over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and broccoli/cauliflower; sauté 10 minutes or until vegetables are crisp-tender. Add garlic; sauté 30 seconds.

Combine 1 1/2 cups mozzarella, ricotta, cottage cheese, 1/4 cup Parmesan, and egg, stirring well.

Spread 1 cup tomato sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup tomato sauce evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup tomato sauce. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.