Vegetable Lasagna

I went away for a week and had to prepare dishes for my partner and son that I could freeze. This recipe. from a box of PC Blue Menu Lasagne, is one that I prepared for my vegetarian partner. I cut the recipe in half and used a smaller pan.

12 pcs whole wheat lasagne noodles
1 tub (475g) low fat ricotta cheese or cottage cheese
1 egg
1 jar (700 mL) pasta sauce
1 tsp (15 mL) extra virgin olive oil
1-1/2 cups (375 mL) sliced red onions
2 small zucchini, chopped
1 sweet red pepper, chopped
1 cup (250 mL) grated Parmigiano-Reggiano

1. Pre-heat oven to 350F (180C). Spray 13x9 inch (3 L) glass baking pan with cooking spray.
2. Soak noodles in cold water to cover. In bowl, stir together ricotta and egg. In another bowl, stir together pasta sauce and 1 cup water.
3. In large frying pan, heat oil over medium-high heat; cook onions for 2 minutes, stirring occasionally. Stir in zucchini; cook for 2 minutes longer. Stir in red peppers; cook for 2 minutes or until vegetables are soft and beginning to turn golden.
4. Drain noodles. Pour 1/2 cup pasta sauce mixture over bottom of prepared dish. Place three noodles in pan to cover bottom. Top with 1/2 cup sauce mixture, covering noodles evenly. Sprinkle with 1/3 of vegetables. Dollop 1/3 of ricotta mixture evenly over vegetables. Top with three noodles. Layer with 1/2 cup sauce mixture, one-third of vegetables, one-third of ricotta and three noodles. Repeat, ending with final three noodles. Pour remaining sauce mixture over noodles. Cover dish tightly with foil.
5. Bake in centre of oven for 45 minutes or until noodles are tender. Remove foil. Sprinkle evenly with Parmesan and cook another 15 minutes or until golden. Let rest 10 minutes before serving.

Makes 8 servings.