Heat oven to 450°F. Spray 15 x 10 x 1-inch pan with cooking spray.
Place bell peppers, onion, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper.
Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Meanwhile, spray 2-quart saucepan with cooking spray. Cook chopped onion and garlic in saucepan over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
Reduce oven temperature to 400°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.
Spread 1/4 cup sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
Bake lasagna uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before cutting.
Simplify: Use 1 jar (32 ounces) tomato pasta sauce instead of making fresh tomato sauce.
All materials are courtesy of Brand New You 10/10 Challenge.
Published in the November 2, 2005 issue of Farm World.