Lasagna is a favorite of many. Traditional recipes are very delicious. Along with that great taste comes the high calories and heavy feeling after devouring. Try this meatless healthier version of vegetable lasagna. Your waste line will thank you for it and so might a friend if you surprise them with it.

Vegetable Lasagna

• 9 uncooked (or pre-cooked) lasagna noodles
• 1 medium onion chopped
• 3 garlic cloves minced
• 2 cups of diced zucchini
• 2 cups of fresh sliced mushrooms
• 1 cup of thinly sliced carrots
• ½ cup of diced green pepper
• ½ cup of diced sweet red pepper
• 1 28 ounce can of sliced tomatoes
• 2 cups of water
• 1 (6 ounce) can of tomato paste
• 1 teaspoon of sugar
• 1 teaspoon dried basil
• ½ teaspoon of salt
• ½ teaspoon of dried oregano
• ¼ teaspoon of pepper
• 1 (15 ounce) container of low fat ricotta cheese
• 1 ½ cups (6 ounces) of shredded low fat or skim mozzarella cheese, divided
• ¼ cup grated Romano cheese

In a large sauce pan coated with nonstick cooking spray, cook up onion, garlic for 2-3 minutes. Then add all fresh vegetables and cook until tender about 5-6 minutes. Next, mix in tomatoes, water, tomato paste, and seasonings. Bring mixture to a boil and then reduce heat and simmer for 18-20 minutes. Remove about 2 ¼ cups of sauce and set aside.

In a bowl, combine the ricotta cheese 1 cup of mozzarella and the Romano cheese. In a 13 X 9 X 2 pan (non-greased) layer a third of the sauce that was removed in the bottom of the pan and lay 3 uncooked lasagna noodles. Next add half of the cheese mixture. Repeat the layers and then top with remaining sauce and noodles. Spread remainder of the sauce that was set aside.