Recipes for the Soul--Vegetable Lasagna

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Vegetable Lasagna 12 lasagna noodles, uncooked2 medium carrots, sliced diagonally1 medium onion, cut in half and each half sliced1 cup celery, thinly sliced fresh (or fennel)1 medium green bell pepper, seeded and sliced1 tablespoon olive oilsalt and pepper, to taste1 medium zucchini, sliced diagonally1 1/2 cups spinach leaves, fresh1 cup sliced mushrooms, fresh1 container (15 ounces) part-skim ricotta cheese1 egg1/2 cup grated Parmesan cheese, divided1 cup shredded mozzarella cheese, shredded1/4 cup fresh basil, chopped3 tablespoons chopped fresh parsley4 cups marinara sauce, jarred or homemadePreheat oven to 400º F. In a large pot of boiling, salted water, cooknoodles until slightly chewy, about 8 minutes. Drain and carefully drapenoodles over side of colander. Meanwhile, place carrots, onion, fenneland bell pepper in OvenWorks 2-Qt. square casserole. Drizzle witholive oil; sprinkle with salt and pepper, then stir lightly. Microwave onHigh 6-8 minutes, until vegetables are barely fork tender. Add zucchini,spinach and mushrooms. Microwave 5 minutes more. Using a slotted spoon,remove vegetables from casserole to inverted casserole seal. In a smallbowl, combine ricotta, egg, 1/4 cup Parmesan, basil and parsley. Spraycasserole with nonstick cooking spray. Spoon about 1/2 cup sauce intobottom of casserole. Reserve 1/4-cup mozzarella. Arrange 4 noodlesoverlapping in casserole, top with about 1/3 the vegetable mixture, 1/3the ricotta mixture, 1 cup sauce, 1/4 cup mozzarella, and 1 tablespoonParmesan. Repeat, layering 2 more times, ending with sauce. Microwave onHigh for 12-15 minutes, until lasagna is bubbling at sides. Sprinkle topwith remaining mozzarella, and bake in preheated oven 20 to 25 minutesuntil top is crusty.

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